Recent Advances in Brewing Processes
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 (31 August 2024) | Viewed by 1972
Special Issue Editor
Interests: food chemistry; wine; food analysis; food science and technology; food technology; sensory analysis; flavour chemistry; food safety; cereal science; cereal technology
Special Issue Information
Dear Colleagues,
The Special issue entitled “Recent Advances in Brewing Processes" aims to present recent research on any aspect, from raw materials to finished products, of the malting and brewing science. Some of its focal points include, but are not limited to, the following:
- Locally sourced ingredients and energy-efficient processes: sustainability is becoming a key word in beer production;
- Beyond the traditional ingredients, new beverage options, new fruity aromas: experimentation broadens the horizon of brewers and consumers;
- Increasing demand for low-alcohol and alcohol-free beers that maintain a very good taste and high quality;
- Water conservation, energy consumption and waste management in malt and beer production: the challenges for a “greener” way to produce malted cereals and beer;
- Barrel-aged beers, sour beer, juicy hazy IPA and more: a way to add complexity and great flavours to beers;
- The aim of the new economic model of the circular economy is to keep alive goods for longer: can be the world of beer (craft and industrial) incorporate upcycling?
- Latest trends in hop usage and alternative methods to add flavour and bitterness to beers;
- Fermentation process and other microbiology aspects related to beer quality and its shelf life.
Dr. Stefano Buiatti
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 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
- biotransformations
- yeasts
- beer fermentation
- aroma
- alcoholic beverages
- brewing
- malting
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