Announcements

We are pleased to announce that the 2024 Tu Youyou Award has been conferred upon Richard DiMarchi and Rolf Müller, in recognition of their significant contributions to natural products chemistry and medicinal chemistry.

Richard DiMarchi Indiana University, USA	Prof. Richard DiMarchi is a Distinguished Professor of Chemistry and Gill Chair in Biomolecular Sciences at Indiana University, USA. He is a member of the National Academy of Medicine and the National Inventors Hall of Fame. Dr. DiMarchi is a former Group Vice President at Eli Lilly and later at Novo Nordisk. He is recognized for his contributions to the discovery and development of rDNA-derived Humulin®, Humalog®, rGlucagon®, and Forteo®. His academic research has broadened the understanding of glucagon and incretin physiology and pioneered the discovery of single-molecule multi-mechanism agonists for the treatment of diabetes and obesity. The central element to success has been the chemical vision and technology to install within single molecules simultaneous agonism at related G-protein coupled receptors, coupled to the counter-intuitive discovery that glucagon and GIP agonism could synergize the therapeutic efficacy of GLP-1. These peptides and their conceptual approach have transformed the management of excessive body weight to a condition comparable to how hypertension, adult-onset diabetes, and excess cholesterol are medicinally managed.
“Professor DiMarchi was recognized by the 2024 Tu Youyou Award Committee members as being an exceptional leader in the medicinal chemistry of peptides and proteins of natural origin, and as a pioneer in the field of chemical biotechnology. His very important discoveries have led to breakthroughs in new drugs related to the therapy of diabetes and obesity. He has been named as an inventor on a very large number of patents, and he has had initially a highly successful scientific and administrative career in industry, which was followed by over two decades in academia as a distinguished professor.” —Prof. Dr. A. Douglas Kinghorn, Chair of the Award Committee
Rolf Müller Helmholtz Institute for Pharmaceutical Research Saarland (HIPS), Germany; Helmholtz Centre for Infections Research (HZI), Germany; Saarland University, Germany	Prof. Rolf Müller is the Founding and Managing Director of the Helmholtz Institute for Pharmaceutical Research Saarland (HIPS) and Professor of Pharmaceutical Biotechnology at Saarland University, Germany. Having received his training from the University of Bonn, he held research positions at the University of Washington, USA, and Braunschweig University of Technology, Germany, prior to his appointment as professor to Saarland University. His laboratory has dedicated itself to the exploration of bacterial natural-product biosynthetic pathways for more than 20 years and has extensive experience in working with myxobacteria and other microbial producer strains. Starting from the isolation and characterization of new microorganisms, the scope of work includes microbiology-, biotechnology-, bioinformatics-, and chemistry-based approaches to exploit these isolates as sources of new drugs with a special focus on novel anti-infectives. Müller and his team apply a variety of state-of-the-art analytical methods and biological assays to perform biological and chemical characterizations of the identified compounds. Prof. Müller has received several awards, including the prestigious Gottfried Wilhelm Leibniz Prize, the PHOENIX Pharmacy Research Award, the DECHEMA Prize, and the Inhoffen Medal, as well as being an elected member of acatech, Leopoldina, and the German Academy of Sciences and Literature.
“The 2024 Tu Youyou Award Committee members were highly impressed by the truly outstanding past and ongoing contributions of Professor Müller in both microbial natural products isolation chemistry and in biosynthesis, as well as in the development of lead compounds for their potential in treating human diseases, through his global connections with various major funding agencies. He is also a dedicated teacher who has trained numerous graduate students and postdoctoral fellows, and he has lectured on his research in countries all over the world.” —Prof. Dr. A. Douglas Kinghorn, Chair of the Award Committee

The achievements of Richard DiMarchi and Rolf Müller highlight the transformative impact of natural products chemistry and medicinal chemistry. We congratulate them and invite the global academic community and public to join us in celebrating their significant contributions.

2024 Award Committee
Committee Chair:

• Prof. Dr. A. Douglas Kinghorn, Ohio State University, USA.
  

Committee Members (listed in alphabetical order):

• Prof. Angelo Fontana, University of Naples “Federico II”, Italy;
• Prof. Binghe Wang, Georgia State University, USA;
• Dr. Diana Pinto, University of Aveiro, Portugal;
• Prof. Hideaki Kakeya, Kyoto University, Japan;
• Dr. RuAngelie Edrada-Ebel, University of Strathclyde, UK;
• Prof. Thomas Prisinzano, University of Kentucky, USA
• Prof. Wei Li, University of Tennessee Health Science Center, USA.

About the Tu Youyou Award:
The 2024 Tu Youyou Award includes a total monetary prize of 100,000 Swiss Francs and a medal for each recipient. Established in 2016 to honor the pioneering spirit of Nobel laureate Tu Youyou, the Tu Youyou Award is an international award honoring exceptional scholars dedicated to the fields of natural products chemistry and medicinal chemistry.

For further information about the award and the winners, please visit the Tu Youyou Award website.

Beverages (ISSN: 2306-5710) is now accepting Special Issue proposals. Beverages is an international, peer-reviewed open access journal on research, development, and public policy related to beverages. The journal is indexed within ESCI (Web of Science), Scopus, DOAJ and other databases. For more details, please see the following link: https://www.mdpi.com/journal/beverages/about. 

If you are passionate about publishing cutting-edge research, please do not hesitate to join us.

Beverages recommends the following topics for future Special Issues:

• Lactic Acid Bacteria;
• Tea Polyphenols;
• Antioxidant Activity;
• Protein-stabilized Emulsions;
• Gut Microbiota;
• Mycotoxin Control;
• Spectroscopy;
• Functional Bioactive Peptides;
• Coffee And Caffeine;
• Electronic Nose;
• Cereal Beverages.

If you would like to propose other Special Issue topics for Beverages, please contact us or complete and submit the form at the following link: https://www.mdpi.com/journalproposal/sendproposalspecialissue/beverages.

For further details about Special Issues and being a Guest Editor, please refer to the guidelines here: https://www.mdpi.com/special_issues_guidelines.

We look forward to receiving your proposals. 

Beverages Editorial Office

The journal Beverages (ISSN: 2306-5710) is now expanding its Editorial Board Members to cover areas that are less well represented by our current list. Specifically, we encourage researchers with a background in one or more of the following areas to join our team: coffee, tea, milk beverages, sports drinks and energy drinks, bottled and packaged waters, alcoholic beverages, and product development of innovative beverage products that meet specific consumer needs in the beverage field.

Recruitment:
Editorial Board Members will hold the position for two years, with the possibility of renewal for a second term.

Application eligibility:

• Researchers must have completed their doctorate/Ph.D. degree;
• Researchers must have served as the first author/corresponding author on at least ten peer-reviewed and published manuscripts in the last five years;
• Researchers that are currently (at the time of application) holding a senior lecturer, associate professor, or professor title in academia;
• Researchers that are actively engaged in their community (e.g., experienced at presenting at conferences or involved in professional organizations).

Responsibilities of Editorial Board Members:

• Pre-screening and making decisions on new submissions related to your research interests;
• Proposing and organizing Special Issues on emerging topics in beverages;
• Helping to promote the journal within your professional network and at relevant conferences;
• Providing advice on the journal's development, including suggestions for new sections, topics, and initiatives;
• Reviewing manuscripts.

Benefits of Editorial Board Membership:

• A certificate in recognition of your position;
• Travel grants for selected conferences as confirmed by the Editorial Office;
• The opportunity to publish one paper per year free of charge in our journal and potential discounts for the authors of additional papers invited by you;
• The opportunity to freely organize or promote your own conferences by using our platform, SciForum, once a year;
• The opportunity to develop your network, prestige, and influence among scholars in the research community.

Applications:
If you are interested in this position or have potential candidates to recommend, please feel free to contact the Beverages Editorial Office. If possible, please also send, for our records, a CV or an official website with your biographical data (including a list of your publications).

Application deadline: 31 December 2025.

Selection process:
The initial screening of application materials will be followed by selection by the Editor-in-Chief and Editorial Board Members. This will be followed by an email notification, and thereafter a certificate of appointment will be issued.

The IAFP Annual Meeting is attended by more than 3,500 of the top industry, academic and governmental food safety professionals from six continents. This renowned event owes its reputation and success to the quantity, quality, and diversity of each year’s program; the quality and relevance of exhibits sharing the latest in available technologies; leading experts speaking on a variety of timely topics; and special recognition of outstanding professionals and students for their contributions in the food safety field. 

The following MDPI journals will be represented at IAFP 2025:

• Foods;
• Applied Biosciences;
• Agriculture;
• Beverages;
• Dietetics;
• Microorganisms;
• Toxins. 

If you are planning to attend the above conference, please feel free to drop by our booth and start a conversation with us; we look forward to meeting you in person and answering any questions you may have. 

For more information about the conference, please visit https://www.foodprotection.org/annualmeeting/ or contact the Foods Editorial Office at foods@mdpi.com.

We are delighted to share some Editor’s Choice Articles that were published in Beverages (ISSN: 2306-5710) in 2025 Q1. The full list of Editor's Choice Articles can be viewed via the following link: https://www.mdpi.com/journal/beverages/editors_choice.

“Caffeinated Beverages—Unveiling Their Impact on Human Health”
by Beáta Čižmárová, Vladimír Kraus Jr., and Anna Birková
Beverages 2025, 11(1), 18; https://doi.org/10.3390/beverages11010018
Available online: https://www.mdpi.com/2306-5710/11/1/18

“Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics”
by Akansha Gupta, Russell Keast, Djin Gie Liem, Snehal R. Jadhav, Dipendra Kumar Mahato,
and Shirani Gamlath
Beverages 2025, 11(1), 24; https://doi.org/10.3390/beverages11010024
Available online: https://www.mdpi.com/2306-5710/11/1/24

“Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health”
by Andreas Panou and Ioannis Konstantinos Karabagias
Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040
Available online: https://www.mdpi.com/2306-5710/11/2/40

“Performance of Mushrooms in Fermented Beverages: A Narrative Review”
by Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Pasquale Marena, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Nur ‘Aliah Daud, and Wan Abd Al Qadr Imad Wan-Mohtar
Beverages 2025, 11(1), 19; https://doi.org/10.3390/beverages11010019
Available online: https://www.mdpi.com/2306-5710/11/1/19

“Intensification of the Dimethyl Sulfide Precursor Conversion Reaction: A Retrospective Analysis of Pilot-Scale Brewer’s Wort Boiling Experiments Using Hydrodynamic Cavitation”
by Francesco Meneguzzo and Lorenzo Albanese
Beverages 2025, 11(1), 22; https://doi.org/10.3390/beverages11010022
Available online: https://www.mdpi.com/2306-5710/11/1/22

“The Role of Functional Beverages in Mitigating Cardiovascular Disease Risk Factors: A Focus on Their Antidiabetic and Hypolipidemic Properties”
by Eva Scarcelli, Domenico Iacopetta, Jessica Ceramella, Daniela Bonofiglio, Francesca Luisa Conforti, Francesca Aiello, and Maria Stefania Sinicropi
Beverages 2025, 11(1), 21; https://doi.org/10.3390/beverages11010021
Available online: https://www.mdpi.com/2306-5710/11/1/21

“A Freshly Prepared Guava and Mamey Beverage Induces Subjective Satiety in Healthy Adults, Similar to a Commercial Control”
by Beatriz Haydee Belmonte-Herrera, J. Abraham Domínguez-Avila, Jesús Fernando Ayala-Zavala, Abraham Wall-Medrano, Marcelino Montiel-Herrera, and Gustavo A. González-Aguilar
Beverages 2025, 11(2), 35; https://doi.org/10.3390/beverages11020035
Available online: https://www.mdpi.com/2306-5710/11/2/35

“Extraction of Grape Juice: Impact of Laboratory-Scale Pressing Methods on the Chemical Composition”
by Gvantsa Shanshiashvili, Marta Baviera, Daoud Ounaissi, Vanessa Lançon-Verdier, Chantal Maury, Gabriele Colaand, and Daniela Fracassetti
Beverages 2025, 11(1), 23; https://doi.org/10.3390/beverages11010023
Available online: https://www.mdpi.com/2306-5710/11/1/23

“Quantification of Caffeine in Energy and Cola Drinks via Rapid High Performance Liquid Chromatography Assays with Ultra Violet Diode Array Detection”
by Christopher E. Karlsen, Jake A. Cravino, Arianne Soliven, Peter J. Mahon, Feng Li, and R. Andrew Shalliker
Beverages 2025, 11(2), 39; https://doi.org/10.3390/beverages11020039
Available online: https://www.mdpi.com/2306-5710/11/2/39

“New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry’s Crisis”
by Teodora Basile, Giambattista Debiase, Francesco Mazzone, Leonardo Scarano, Antonio Domenico Marsico, and Maria Francesca Cardone
Beverages 2025, 11(1), 25; https://doi.org/10.3390/beverages11010025
Available online: https://www.mdpi.com/2306-5710/11/1/25

“Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents”
by Evangelos Kokkinomagoulos and Panagiotis Kandylis
Beverages 2025, 11(2), 31; https://doi.org/10.3390/beverages11020031
Available online: https://www.mdpi.com/2306-5710/11/2/31

“Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko”
by Kosmas Roufas, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Artemis Toulaki, and Dimitris P. Makris
Beverages 2025, 11(2), 36; https://doi.org/10.3390/beverages11020036
Available online: https://www.mdpi.com/2306-5710/11/2/36

“Evaluation of Fractions Obtained Through Steam Distillation and Hydroalcoholic Maceration of Wood Chips from Pinus mugo for Flavouring Italian Spirit grappa”
by Anna Perbellini, Fabio Pelloso, Stefano Grigolato, Alessandro Zanchin, and Lorenzo Guerrini
Beverages 2025, 11(1), 14; https://doi.org/10.3390/beverages11010014
Available online: https://www.mdpi.com/2306-5710/11/1/14

“Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology”
by Rosa Perestrelo
Beverages 2025, 11(2), 30; https://doi.org/10.3390/beverages11020030
Available online: https://www.mdpi.com/2306-5710/11/2/30

“Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China”
by Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, Baoru Yang, Baoqing Zhu, and Oskar Laaksonen
Beverages 2025, 11(2), 47; https://doi.org/10.3390/beverages11020047
Available online: https://www.mdpi.com/2306-5710/11/2/47

“Comprehensive Characterization (Chromatography, Spectroscopy, Isotopic, and Digital Color Image) of Tequila 100% Agave Cristalino as Evidence of the Preservation of the Characteristics of Its Aging Process”
by Walter M. Warren-Vega, Rocío Fonseca-Aguiñaga, Arantza Villa-González, Camila S. Gómez Navarro, and Luis A. Romero-Cano
Beverages 2025, 11(2), 42; https://doi.org/10.3390/beverages11020042
Available online: https://www.mdpi.com/2306-5710/11/2/42

“Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability”
by Corina-Teodora Ciucure, Marius Gheorghe Miricioiu, and Elisabeta-Irina Geana
Beverages 2025, 11(2), 44; https://doi.org/10.3390/beverages11020044
Available online: https://www.mdpi.com/2306-5710/11/2/44

“Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”
by Andrea Balivo, Giovanni D’Auria, Pasquale Ferranti, Alessia Cepollaro, Salvatore Velotto, Raffaele Sacchi, and Alessandro Genovese
Beverages 2025, 11(2), 43; https://doi.org/10.3390/beverages11020043
Available online: https://www.mdpi.com/2306-5710/11/2/43

The 2024 Editor's Choice Articles are selected based on suggestions from the Academic Editors of Beverages (ISSN: 2306-5710). The editors select a small number of recently published articles that they consider particularly interesting to our readers or important in their respective fields of research. The aim of highlighting and promoting this research is to provide a snapshot of some of the most exciting work published in the various fields of beverages.

You are welcome to read the Editor’s Choice Articles published in Beverages from 2024. The full list of Editor's Choice Articles can be viewed via the following link: https://www.mdpi.com/journal/beverages/editors_choice.

The list of relevant papers can be seen below.

“Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects”
by Paula Silva
Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049
Available online: https://www.mdpi.com/2306-5710/10/3/49

“Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field”
by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou, and Stavros I. Lalas
Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013
Available online: https://www.mdpi.com/2306-5710/10/1/13

“Craft Beer in Food Science: A Review and Conceptual Framework”
by Laura Gobbi, Marino Stanković, Marco Ruggeri, and Marco Savastano
Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091
Available online: https://www.mdpi.com/2306-5710/10/3/91

“Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties”
by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou, and Haralabos Christos Karantonis
Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009
Available online: https://www.mdpi.com/2306-5710/10/1/9

“Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers”
by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi, and Francesco Grieco
Beverages 2024, 10(1), 8; https://doi.org/10.3390/beverages10010008
Available online: https://www.mdpi.com/2306-5710/10/1/8

“Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements”
by Ingrid Hagarová and Martin Urík
Beverages 2024, 10(3), 67; https://doi.org/10.3390/beverages10030067
Available online: https://www.mdpi.com/2306-5710/10/3/67

“Application of Life Cycle Assessment in Beer Production: Systematic Review”
by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri, and Marco Savastano
Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086
Available online: https://www.mdpi.com/2306-5710/10/3/86

“Beer with Probiotics: Benefits and Challenges of Their Incorporation”
by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira, and Cláudia Pinho
Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109
Available online: https://www.mdpi.com/2306-5710/10/4/109

“Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo”
by José Manuel Veiga-del-Baño, Juan José Cuenca-Martínez, José Oliva, Miguel Ángel Cámara, and Pedro Andreo-Martínez
Beverages 2024, 10(2), 32; https://doi.org/10.3390/beverages10020032
Available online: https://www.mdpi.com/2306-5710/10/2/32

“Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars”
by Bernardo P. Guimaraes, Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. McClung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian de Guzman, and Scott Lafontaine
Beverages 2024, 10(1), 16; https://doi.org/10.3390/beverages10010016
Available online: https://www.mdpi.com/2306-5710/10/1/16

“Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake”
by Beate Brand, Coline Czech, Susanne I. Wudy, Anja Beusch, Hans Hauner, Thomas Skurk, and Roman Lang
Beverages 2024, 10(1), 12; https://doi.org/10.3390/beverages10010012
Available online: https://www.mdpi.com/2306-5710/10/1/12

“Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey”
by Viral Shukla, Marcela Villarreal, and Olga I. Padilla-Zakour
Beverages 2024, 10(1), 18; https://doi.org/10.3390/beverages10010018
Available online: https://www.mdpi.com/2306-5710/10/1/18

“Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective”
by Gary J. Pickering and Belinda Kemp
Beverages 2024, 10(1), 19; https://doi.org/10.3390/beverages10010019
Available online: https://www.mdpi.com/2306-5710/10/1/19

“Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines”
by Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, Jorge M. Ricardo-da-Silva, Mafalda Aguiar-Macedo, and Luis M. Redondo
Beverages 2024, 10(1), 6; https://doi.org/10.3390/beverages10010006
Available online: https://www.mdpi.com/2306-5710/10/1/6

We are delighted to present a list of highly cited research papers published in Beverages (ISSN: 2306-5710) in 2023–2024 that have received considerable attention.

“Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera”
by Maria Inês Rouxinol, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso, and Ana Elisa Rato
Beverages 2023, 9(1), 8; https://doi.org/10.3390/beverages9010008
Available online: https://www.mdpi.com/2306-5710/9/1/8

“Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers”
by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, and Francesco Grieco
Beverages 2023, 9(1), 9; https://doi.org/10.3390/beverages9010009
Available online: https://www.mdpi.com/2306-5710/9/1/9

“Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment”
by Laura Gobbi, Lucia Maddaloni, Sabrina Antonia Prencipe, and Giuliana Vinci
Beverages 2023, 9(1), 3; https://doi.org/10.3390/beverages9010003
Available online: https://www.mdpi.com/2306-5710/9/1/3

“Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production”
by Vanesa Postigo, Sergio Esteban, and Teresa Arroyo
Beverages 2023, 9(1), 20; https://doi.org/10.3390/beverages9010020
Available online: https://www.mdpi.com/2306-5710/9/1/20

“Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control”
by Antonio Morata, Elena Adell, Carmen López, Felipe Palomero, Elena Suárez, Silvia Pedrero, María Antonia Bañuelos, and Carmen González
Beverages 2023, 9(1), 16; https://doi.org/10.3390/beverages9010016
Available online: https://www.mdpi.com/2306-5710/9/1/16

“Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines”
by Deborah Franceschi, Giovanna Lomolino, Ryo Sato, Simone Vincenzi, and Alberto De Iseppi
Beverages 2023, 9(2), 52; https://doi.org/10.3390/beverages9020052
Available online: https://www.mdpi.com/2306-5710/9/2/52

“A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception”
by Nazarena Cela, Nicola Condelli, Giuseppe Perretti, Maria Di Cairano, Jessika De Clippeleer, Fernanda Galgano, and Gert De Rouck
Beverages 2023, 9(1), 18; https://doi.org/10.3390/beverages9010018
Available online: https://www.mdpi.com/2306-5710/9/1/18

“Consumer Preferences for Craft Beer by Means of Artificial Intelligence: Are Italian Producers Doing Well?”
by Vittoria Pilone, Alessandro Di Pasquale, and Antonio Stasi
Beverages 2023, 9(1), 26; https://doi.org/10.3390/beverages9010026
Available online: https://www.mdpi.com/2306-5710/9/1/26

“Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities”
by Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, Ziad Rizk, Patricia Taillandier, and Youssef El Rayess
Beverages 2024, 10(2), 29; https://doi.org/10.3390/beverages10020029
Available online: https://www.mdpi.com/2306-5710/10/2/29

“Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field”
by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou, and Stavros I. Lalas
Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013
Available online: https://www.mdpi.com/2306-5710/10/1/13

“Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers”
by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi, and Francesco Grieco
Beverages 2024, 10(1),8; https://doi.org/10.3390/beverages10010008
Available online: https://www.mdpi.com/2306-5710/10/1/8

“Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts”
by Andrew J. Ledley, Ryan J. Elias and Darrell W. Cockburn
Beverages 2023, 9(1),10; https://doi.org/10.3390/beverages9010010
Available online: https://www.mdpi.com/2306-5710/9/1/10

“The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages”
by Esereosa D. Omoarukhe, Niamh Harbourne, and Paula Jauregi
Beverages 2023, 9(1),24; https://doi.org/10.3390/beverages9010024
Available online: https://www.mdpi.com/2306-5710/9/1/24

Given that all articles published in Beverages (ISSN: 2306-5710) are freely available in an open access format, we welcome you to read our most highly cited review papers published in 2023–2024.

“Sources of Volatile Aromatic Congeners in Whiskey”
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
Beverages 2023, 9(3), 64; https://doi.org/10.3390/beverages9030064
Available online: https://www.mdpi.com/2306-5710/9/3/64

“The Role of Emergent Processing Technologies in Beer Production”
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, and Ricardo Pereira
Beverages 2023, 9(1), 7; https://doi.org/10.3390/beverages9010007
Available online: https://www.mdpi.com/2306-5710/9/1/7

“Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide”
by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla, and Amparo Gamero
Beverages 2023, 9(2), 47; https://doi.org/10.3390/beverages9020047
Available online: https://www.mdpi.com/2306-5710/9/2/47

“Measuring Wine Quality and Typicity”
by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
Beverages 2023, 9(2), 41; https://doi.org/10.3390/beverages9020041
Available online: https://www.mdpi.com/2306-5710/9/2/41

“Properties of Fermented Beverages from Food Wastes/By-Products”
by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Vossand Manuela E. Pintado
Beverages 2023, 9(2), 45; https://doi.org/10.3390/beverages9020045
Available online: https://www.mdpi.com/2306-5710/9/2/45

“Functional Beverages in the 21st Century”
by Mateusz Sugajski, Magdalena Buszewska-Forajta and Bogusław Buszewski
Beverages 2023, 9(1), 27; https://doi.org/10.3390/beverages9010027
Available online: https://www.mdpi.com/2306-5710/9/1/27

“Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies”
by Mariana Morales-de la Peña, Graciela A. Miranda-Mejíaand Olga Martín-Belloso
Beverages 2023, 9(2), 51; https://doi.org/10.3390/beverages9020051
Available online: https://www.mdpi.com/2306-5710/9/2/51

“Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects”
by Paula Silva
Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049
Available online: https://www.mdpi.com/2306-5710/10/3/49

“Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications”
by Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S. Câmara, and Rosa Perestrelo
Beverages 2024, 10(2), 45; https://doi.org/10.3390/beverages10020045
Available online: https://www.mdpi.com/2306-5710/10/2/45

“The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement”
by Yogesh Kumar, Matteo Marangon, and Christine Mayr Marangon
Beverages 2023, 9(2), 30; https://doi.org/10.3390/beverages9020030
Available online: https://www.mdpi.com/2306-5710/9/2/30

“Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View”
by Maria Carla Cravero
Beverages 2023, 9(3), 80; https://doi.org/10.3390/beverages9030080
Available online: https://www.mdpi.com/2306-5710/9/3/80

“Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria”
by Johnson K. Ndukwe, Claret Chiugo Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu, and Helen Onyeaka
Beverages 2023, 9(1), 14; https://doi.org/10.3390/beverages9010014
Available online: https://www.mdpi.com/2306-5710/9/1/14

We are thrilled to share the updated Exceptional Reviewers List 2025. This program was designed to recognizes and honor scholars who have delivered consistently exceptional review reports to our journal.

Committed to fostering rigorous research and promoting knowledge exchange, Beverages (ISSN: 2306-5710) recognize the significant role our reviewers play in maintaining the quality and integrity of the articles we publish. According to latest surveys conducted in 2024, 92% of our authors rate the peer review as good or excellent, thanks to our pool of excellent reviewers.

We would like to express our sincere appreciation to all the reviewers who have generously volunteered their time and expertise to assist in Beverages’s peer-review process. Their dedication and attention to detail in evaluating manuscripts, offering valuable feedback, and contributing to academic rigor are truly commendable.

The Exceptional Reviewers List was introduced in January 2025. Each quarter, we will select a group of outstanding reviewers and present them here.

Q1

Name: Prof. Dr. Igor Jerkovic
Affiliation: University of Split, Croatia

Name: Dr. Alan Gasiński
Affiliation: Wrocław University of Environmental and Life Sciences, Poland

Name: Dr. Tomasz Cebulak
Affiliation: Rzeszow University, Poland