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Fermentation
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Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd...
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Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 1433

Special Issue Editors

Dr. Spiros Paramithiotis

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Guest Editor
Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece
Interests: food microbiology; food biotechnology; molecular microbiology
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Dimopoulou

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Guest Editor
Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece
Interests: food microbiology; sparkling wine; yeast; yeast–yeast interactions; wine; mixed culture; fermentation conditions; sensory; food microbiology; alcohol reduction; native yeast
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yorgos Kotseridis

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Guest Editor
Laboratory of Enology & Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece
Interests: wine aroma; wine polyphenolics; polysaccharides; yeasts and bacteria; sensory analysis; winemaking; natural wines; wine composition
Special Issues, Collections and Topics in MDPI journals
Dr. Jayanta Kumar Patra

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Guest Editor
Research Institute of Integrative Life Sciences, Dongguk University, Goyangsi 10326, South Korea
Interests: medicinal plants; nanobiotechnology; fermented foods; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A wide variety of fruits and grains are employed as substrates for fermentation, resulting in a range of beverages, some of which are known to provide unique characteristics of certain geographical areas. Terroir is a term mostly affiliated with wine, but can be expanded to all products subjected to a similar fermentation process. Terroir is associated with agricultural practices, micro-climatic conditions, soil composition, cultivar and the microecosystem that drives fermentation. The same parameters may also affect the functional characteristics of the products, such as their antioxidant, anti-inflammatory and anticarcinogenic activity, as well as protect against neurodegenerative and cardiovascular diseases. On the other hand, a series of metabolites, such as biogenic amines and ochratoxins, may exert adverse effects on human health. The micro-ecosystem implicated in the fermentation process may include yeasts, as well as lactic and acetic acid bacteria, and may affect these functions via metabolic activities. The diversity of the implicated microbial species is quite extended, and accompanied by a remarkable variability in metabolic capacity.

The conceptual, methodological and technological advances of recent years have enabled the rapid characterization of micro-communities. In addition, genetic data treated with bioinformatic tools have allowed the in silico assessment of the metabolic capacity of the strains under study and the prediction of metabolic activities. This information is valuable, as it facilitates the selection of starter cultures with properties tailored to specific technological or nutritional needs.

The aim of this Special Issue is to collect articles that update our current knowledge on the factors that affect the terroir of fermented beverages and define their functional properties.

Dr. Spiros Paramithiotis
Dr. Maria Dimopoulou
Prof. Dr. Yorgos Kotseridis
Dr. Jayanta Kumar Patra
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented beverages
  • alcoholic fermentation
  • lactic acid fermentation
  • acetic acid fermentation
  • functional metabolites

 

Related Special Issue

Published Papers (2 papers)

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Research

20 pages, 2590 KiB  
Article
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide
by Sorin Macoviciuc, Marius Niculaua, Constantin-Bogdan Nechita, Bogdan-Ionel Cioroiu and Valeriu V. Cotea
Fermentation 2024, 10(6), 302; https://doi.org/10.3390/fermentation10060302 - 6 Jun 2024
Viewed by 230
Abstract
In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types of fermentation. Beyond their consumption in fermentative processes, amino acids undergo several transformations, such as decarboxylation, which produces biogenic amines. These biogenic amines can [...] Read more.
In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types of fermentation. Beyond their consumption in fermentative processes, amino acids undergo several transformations, such as decarboxylation, which produces biogenic amines. These biogenic amines can increase under certain conditions, such as the presence of spoilage bacteria or during malolactic fermentation. Alternative methods of vinification were applied, using sulfur dioxide as a preservative (+SO2) and methods without added sulfites. Alternative methods of vinification were applied using sulfur dioxide as a preservative (+SO2) and methods without added sulfite (−SO2). Monitoring was conducted for Cabernet Sauvignon red (CS), Cabernet Sauvignon rosé (CSR), Fetească regală still (FR), and Fetească regală frizzante (FRF). Alternative procedures employed the use of Pichia kluyveri for its ability to block the oxidation reactions of grapes, malolactic fermentation for all wines without sulfur dioxide (−SO2) to ensure superior stability, and the use of several tannin mixtures to avoid oxidation reactions. Correlations were considered between the amino acids and biogenic amines that have a direct relation through decarboxylation or deamination. The pH of the wines, total acidity, and volatile acidity as principal factors of microbiological wine evolution remained constant. The highest mean concentrations of the detected biogenic amines were putrescine at 23.71 ± 4.82 mg/L (CSRSO2), tyramine at 14.62 ± 1.50 mg/L (FR-SO2), cadaverine at 4.36 ± 1.19 mg/L (CS-SO2), histamine at 2.66 ± 2.19 mg/L (FR + SO2), and spermidine at 9.78 ± 7.19 mg/L (FR + SO2). The wine conditions ensured the inhibition of decarboxylases, but some correlations were found with the corresponding amino acids such as glutamine (r = −0.885, p < 0.05) (CSR-SO2), tyrosine (r = −0,858, p < 0.05) (FR-SO2), lysine (r = −0.906, p < 0.05) (FR-SO2), and histamine (r = −0.987, p < 0.05) (CSR-SO2). Multivariate analysis was performed, and no statistical differences were found between samples with (+SO2) and without added sulfur dioxide (−SO2). The vinification conditions ensured the wines’ stability and preservation and the conditions of producing biogenic amines at the lowest levels in order to not interfere with the olfactive and gustative characteristics. Full article
(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition)
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16 pages, 1228 KiB  
Article
The Application of the Ultrasound Technique in the Production of Rosé and Red Wines
by Victoria Lizama, Inmaculada Álvarez and María José García-Esparza
Fermentation 2024, 10(3), 164; https://doi.org/10.3390/fermentation10030164 - 14 Mar 2024
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Abstract
The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of [...] Read more.
The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound treatment has favored the extraction of anthocyanins, which has had an impact on the increase in color density (C.D.) and has allowed greater color stability over time. Moreover, significant differences have been found between the two US systems applied, with continuous treatment being more effective in the extraction of phenolic compounds than pulsed treatment. The application system of the US also affects the aromatic composition of the wines. These results are of interest, as some esters have been described as important odorants in wines. Full article
(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition)
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