Innovative Strategies for the Management of Wine Fermentations: 2nd Edition

Dear Colleagues,

Wine fermentation can be carried out spontaneously by the microbial populations naturally associated with the grapes and the cellar or using selected microbial starters. In any case, the adequate management of the fermentation processes is essential for obtaining quality wines with the desired sensory characteristics. The management of spontaneous fermentation processes can be achieved by exploiting predictive microbiology. In winemaking, mathematical models have been used for monitoring yeast growth during alcoholic fermentation or predicting the contamination of grapes by mycotoxin-producing fungi over recent years, even if the potentiality of this approach in wine microbiology is still little employed. Fermentation management using starter preparations is the most widespread. A careful selection of the strains is required to make this approach efficient. This approach is fundamental for the production of wines obtained with innovative processes, without added sulphur dioxide, with chemical–physical characteristics that make malolactic fermentation difficult, and with high sugar content in the starting grape must or “special wines” like liqueur wines or sparkling wine. This Special Issue addresses and encourages the submission of manuscripts that cover a wide range of novel approaches, solutions, and methods for managing wine fermentation processes.

Dr. Simona Guerrini
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.

• wine fermentations
• malolactic fermentation
• winemaking
• wine quality
• microbial starters
• predictive microbiology
• yeasts
• lactic acid bacteria