Innovations in Fermented Beverages: From Wine to Functional Drinks and Health Impacts

Fermented beverages have been consumed across various cultures for centuries, serving both as a source of enjoyment and potential health benefits. As consumer awareness has grown regarding the nutritional and health benefits associated with these beverages, there is an increased interest in expanding the types of fermented drinks available. Recent innovations have made it possible to move beyond traditional fermentations such as wine and beer, introducing a new generation of functional drinks designed to deliver specific health benefits. Despite the advances in the field, a comprehensive understanding of their health impacts, as well as how traditional processes can be optimized or altered, remains incomplete.

This Research Topic aims to explore the advancements and innovations in the production of fermented beverages, focusing on their functional properties and associated health impacts. This includes investigating the intricate relationship between fermentation processes, bioactive components, and the resultant health effects of consuming these beverages which could prevent health issues caused by chronic non-communicable diseases. Emphasis will be placed on understanding the potential benefits and risks, as well as the technology driving innovations such as the incorporation of novel ingredients and strains of fermentation microorganisms.

To gather further insights in this rapidly advancing area, we welcome articles addressing, but not limited to, the following themes:
• Innovations in fermentation processes for beverage production
• Health implications of consuming traditional versus modern fermented drinks
• The role of specific microorganisms in enhancing functional properties
• Bioactive compounds in fermented beverages and their mechanisms of action
• Consumer perceptions and acceptability of new fermented product lines

Original research, reviews, and case studies on innovative fermentation techniques are welcome. We also encourage submissions that explore the potential of fermented beverages to serve as functional foods for improving health outcomes.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• General Commentary
• Hypothesis and Theory
• Methods
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• General Commentary
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Policy and Practice Reviews
• Review
• Systematic Review
• Technology and Code

Keywords: fermented beverages, functional beverages, fermented drinks, innovative fermentation, fermented beverage technology, fermentation processes, bioactive compounds in fermented drinks, health benefits of fermented beverages, probiotic drinks, fermented functional foo

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.