Wines and Other Beverages: Fermentation, Stabilization and Conservation Technologies

Dear Colleagues,

Wine and fermented beverages is currently a relevant topic in the food industry; in many countries, beverages is among the sectors with the highest added value.

Wine is considered to be the food with one of the highest number of references worldwide (more than 1 million); in fact, it is difficult to find another human product with a comparable number of brands and labels, aside from books or music. Simultaneously, wine is the most complex food from a sensory point of view, with a composition of several thousand molecules that makes it the most interesting beverage from a gustative perspective. Additionally, wine, as well as other fermented beverages, is a sensible product that needs gentle management from grape to bottle in order to maintain a high level of quality. This means that the production steps of grape processing, conservation fermentation, stabilization, ageing, bottling, and storage must be designed to preserve and protect wine sensory profile. The use of traditional processes assisted by many emerging technologies and biotechnologies is essential to serve consumers with this top product.

This Collection, entitled “Wine and Beverages: Fermentation and Conservation Technologies”, aims to cover many aspects of the fermentation and conservation technologies that are used to produce high quality wines and other fermented beverages, including grape and other raw material quality assessment, fermentation technologies and biotechnologies, use of non-Saccharomyces yeasts, controlled fermentations, malolactic fermentation, natural stabilization processes, stabilization additives, emerging non-thermal technologies, conventional and innovative ageing processes, control of spoilage microorganisms, and sensory quality.

Prof. Dr. António Manuel Jordão
Dr. Fernanda Cosme
Prof. Dr. Antonio Morata
Prof. Dr. Ileana Vigentini
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 collection 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. Beverages is an international peer-reviewed open access semimonthly 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 1600 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.

• emerging technologies in enology
• fermentation biotechnology
• wine stabilization and conservation
• sensory profile and quality
• non-saccharomyces yeasts
• malolactic fermentation control
• control of spoilage microorganisms
• innovative ageing processes