Fermentation and Biotechnology in Wine Making

Dear Colleagues,

Wine and other fermented beverages have been companions to mankind since the dawn of civilization. Grapes ferment spontaneously but, later or sooner, the output will become vinegar without appropriate technological measures. The simple fermentation process has become increasingly mastered and the yeast Saccharomyces cerevisiae is known as the first domesticated microorganism. Therefore, the developments in biotechnology and winemaking are intrinsically intertwined, enriched by the role of other yeast species, lactic or acetic acid bacteria and filamentous fungi in the process. This Special Issue is dedicated to the most recent advances in this remarkable endeavor.

The topics range from the fundamental microbial genetic improvements and physiological interactions to the latest alternative technologies and monitoring tools, comprising the challenging application of Artificial Intelligence in all stages of winemaking. The response of the scientific community to the emergent challenges imposed by consumer demand for healthier and more sustainable wines is also welcome.

Hopefully, this Special Issue will mirror the commitment of researchers and scholars to keeping wine at the forefront of innovation with societal implications that go beyond those of a simple upgrading in biotechnological processes.

Prof. Dr. Manuel Malfeito Ferreira
Guest Editor

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.

• microbial genomics
• microbial physiology
• fermentation performance
• grape and wine spoilage
• sulfite reduction
• non-thermal technologies
• ethanol reduction
• enzymatic activities
• flavor improvement
• bioinformatics