Innovative Technologies, Processes and Strategies for More Sustainable Winemaking
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 20 January 2025 | Viewed by 40
Special Issue Editors
Interests: innovative wine and food technologies; low-input enology; wine quality; process control; winemaking; food by-product valorization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Winemaking is associated with complex environmental impacts, requiring considerable inputs of water and energy and producing large amounts of greenhouse gases and by-products. The increased demand for more environmentally friendly processes and products requires new approaches and strategies. More sustainable winemaking may be achieved by using innovative and low-impact technologies. The possibility to improve the microbial stability and quality of grapes, musts, and wines in terms of their chemical composition, stability, and aroma profile, as well as the enhancement of extraction and induction of yeast autolysis, may limit the use of chemical preservatives and reduce the duration and costs of the overall production process. In this context, the use of innovative adjuvants, possibly obtained from agri-food waste, and non-Saccharomyces yeasts as bio-protectors may be interesting tools. Moreover, the recovery and valorization of winery by-products by means of innovative technologies are further strategies to achieve more efficiency and sustainability in the wine sector.
This Special Issue invites the submission of manuscripts that cover a wide range of innovative approaches, technologies, and processes for more sustainable winemaking. We hope that you will be interested in submitting a manuscript and look forward to collaborating with you.
Dr. Andrea Natolino
Guest Editor
Dr. Sabrina Voce
Guest Editor Assistant
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. Foods 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 2900 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
- low-impact technologies
- biotechnologies
- maceration
- clarification
- stabilization
- microbial inactivation
- aging on lees
- innovative adjuvants
- by-product valorization
