New Research on Wine Microbiology
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 1845
Special Issue Editors
Interests: wine; fermentation; Saccharomyces cerevisiae; wine quality; wine safety
Interests: wine; fermentation; Saccharomyces cerevisiae; wine quality; wine safety
Special Issue Information
Dear Colleagues,
Wine production is a complex biochemical process that involves a large microbial community. Saccharomyces cerevisiae and Oenococcus oeni are traditionally the most utilized species. Influenced by geography, soil, climate, environmental factors, vineyard management, and winemaking practices, microbes play a critical role in shaping wine quality. Wine production can be improved by better understanding and managing microbial interactions. Recent technology has progressed our understanding of microbial communities, the relationship of microorganisms and enzymes, and addressed some oenological challenges, such as aiding clarification and filtration of juice, ethanol reduction, reducing the need for bentonite, improving wine acidity, color, and aromatic complexity.
The main focus of this Special Issue is to highlight the latest advances on the following areas:
- Strain selection and genetic modification of Saccharomyces cerevisiae and lactic acid bacteria;
- Effects of non-Saccharomyces yeasts, new lactic acid bacteria, and mixed-culture fermentations on wine quality;
- The impact of vineyard management on grape microbial communities and wine fermentation;
- The impact of microbial biogeography on wine quality and regionality;
- Biotechnological strategies to improve wine production and safety.
If you are willing to contribute with other related topics, please contact one of the editors.
Dr. Qun Sun
Dr. Stephan Sommer
Dr. Patrick A. Gibney
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 2100 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
- alcoholic fermentation
- malolactic fermentation
- Saccharomyces cerevisiae
- non-Saccharomyces species
- lactic acid bacteria
- microbial communities
- enzyme
- wine quality
- wine safety
