全球“低酒精革命”来了？葡萄酒与啤酒产业正在发生什么变化。期刊名：Beverages
期刊 ISSN：2306-5710
期刊主页：https://www.mdpi.com/journal/beverages
过去，低酒精往往意味着风味妥协；但如今，它正在成为全球饮料产业最重要的增长方向之一。
从无醇葡萄酒到低酒精精酿啤酒，从年轻消费者的清醒社交到健康导向的饮酒趋势，全球酒类市场正在经历一场前所未有的转型。而在这一变化背后，真正推动行业升级的，并不仅仅是消费观念。最新研究显示，低酒精饮品的发展已经涉及：
• 酵母与发酵调控
• 香气保留技术
• 脱醇工艺
• 风味重建
• 消费者感官接受度
换句话说：低酒精不再只是市场概念，而正在成为发酵科学与饮料技术的新前沿。近期，Beverages 多篇高引用与高浏览文章，系统展示了低酒精葡萄酒与啤酒研究的最新趋势。
推荐文章
1. 低酒精和无酒精葡萄酒：从生产到心血管健康及其经济影响
Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects
Silva, P. Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects. Beverages 2024, 10, 49. https://doi.org/10.3390/beverages10030049
2. 利用超低温真空蒸馏技术（GoLo）实现葡萄酒的完全脱醇
Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo
Veiga-del-Baño, J.M.; Cuenca-Martínez, J.J.; Oliva, J.; Cámara, M.Á.; Andreo-Martínez, P. Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo. Beverages 2024, 10, 32. https://doi.org/10.3390/beverages10020032
3. 探索西班牙脱醇葡萄酒市场：健康趋势、人口统计数据及新兴消费者偏好的作用
Exploring the Market for Dealcoholized Wine in Spain: Health Trends, Demographics, and the Role of Emerging Consumer Preferences
Fuentes-Fernández, R.; del Campo-Villares, J.L. Exploring the Market for Dealcoholized Wine in Spain: Health Trends, Demographics, and the Role of Emerging Consumer Preferences. Beverages 2025, 11, 41. https://doi.org/10.3390/beverages11020041
4. 解读偏好：通过接受度和定性分析对无酒精鸡尾酒和酒精鸡尾酒进行比较研究
Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights
Mora, M.; Romeo-Arroyo, E.; Pérez-Elortondo, F.J.; Etaio, I.; Vázquez-Araújo, L. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights. Beverages 2024, 10, 74. https://doi.org/10.3390/beverages10030074
5. 利用潜在益生菌酵母发酵的功能性无醇啤酒
Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts
Vaštík, P.; Brunner, J.; Jung, R.; Klempová, T.; Furdíková, K.; Šmogrovi?ová, D.; Dostálek, P. Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts. Beverages 2025, 11, 140. https://doi.org/10.3390/beverages11050140
6. 添加开菲尔益生菌的无醇啤酒：微生物、遗传和感官化学评估
Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment
do Nascimento, A.S.M.; da Silva, R.N.A.; Tavares, P.P.L.G.; Borges, A.S.; Cardoso, M.P.S.; Lobato, A.K.d.C.L.; Almeida, R.C.d.C.; Magalhães-Guedes, K.T. Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment. Beverages 2025, 11, 75. https://doi.org/10.3390/beverages11030075
7. 芬兰和中国两个地区市售无醇啤酒的特征分析
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
Kelanne, N.; Zhu, Y.; Rysä, T.; Yang, B.; Zhu, B.; Laaksonen, O. Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China. Beverages 2025, 11, 47. https://doi.org/10.3390/beverages11020047
8. 利用芳香馏出物增强脱醇拉曼查丹魄桃红葡萄酒的香气
Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates
Alises, M.O.; Sánchez-Palomo, E.; González Viñas, M.A. Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates. Beverages 2024, 10, 123. https://doi.org/10.3390/beverages10040123
9. 麦芽汁成分和发酵参数对无醇和低醇酿造中非酿酒酵母代谢活性的影响
Influence of Wort Composition and Fermentation Parameters on Metabolic Activity of Non-Saccharomyces Yeast in Non-Alcoholic and Low-Alcohol Brewing
Basu, M.; Elias, R.J.; Cockburn, D.W. Influence of Wort Composition and Fermentation Parameters on Metabolic Activity of Non-Saccharomyces Yeast in Non-Alcoholic and Low-Alcohol Brewing. Beverages 2026, 12, 33. https://doi.org/10.3390/beverages12030033
可以预见，未来酒类产业的竞争，或许不再只是谁更浓烈，而是谁能在降低酒精的同时，保留风味、功能与消费体验。低酒精革命的背后，本质上是一场关于发酵科学、感官技术与健康消费的系统升级。
相关特刊
这些特刊重点关注低酒精与无酒精饮料、发酵工艺优化、感官品质调控以及健康导向型饮料开发，契合当前全球酒类消费向轻饮酒与功能化发展的趋势。
Dealcoholized Wines, Low-Alcohol Wines or Non-Alcoholic Wines
https://www.mdpi.com/journal/beverages/special_issues/7B3LU3304E
Innovation in Alcoholic and Non-Alcoholic Beverages: Microbiological, Chemical, and Bioactive Perspectives
https://www.mdpi.com/journal/beverages/special_issues/Y00N0AG3MZ
Analytical and Technological Insights into Beer, Malt, and Fermented Beverages
https://www.mdpi.com/journal/beverages/special_issues/E024YN306A
Consumer Insights and Market Trends in the Global Wine Industry
https://www.mdpi.com/journal/beverages/special_issues/W0PHT6K3OA
期刊介绍
Beverages (ISSN 2306-5710) 是一个国际同行评审的开放获取（Open Access）科学期刊，专注于发表饮料研发领域的高质量原创研究论文与权威综述。本刊采用双月在线出版模式，所有文章均可免费阅读、及分享。目前，Beverages已被 ESCI（Web of Science）、Scopus 和 DOAJ 等知名数据库收录，彰显其学术影响力。
本期刊涵盖饮料科学的全方位研究，包括饮品研发、营养、品质与安全、生产工艺、功能性饮料、消费趋势及与饮品相关的公共健康政策。
来源：Beverages
