Yeast Production of Flavours and Bioactive Molecules in Fermented Beverages

Dear Colleagues,

Currently, offering high-quality products that stand out in an increasingly competitive global market while meeting the demands of environmentally friendly practices is the main challenge faced by the fermented beverage industries. Innovation is essential to address these issues, in particular through the development of new or improved sustainable technologies and processes aiming to control/diversify the production of compounds contributing to the quality of the final products (wine, cider, beer, spirits, etc.). Among these molecules, volatile compounds, also referred to as flavour or aroma compounds, and bioactive molecules are produced during alcoholic fermentation by the principal fermenting agent, Saccharomyces cerevisiae, but also increasingly by non-Saccharomyces yeasts occurring in these biotechnological habitats. In recent years, particular attention has been paid to the identification of both the specific properties of non-conventional species and the formation of non-conventional molecules, thus opening up a wide field for fundamental and applied research, many aspects of which remain to be explored.

In this context, this Special Issue of Microorganisms aims to give the opportunity to researchers to present their most recent work and to exchange views, experiences, and updates on the latest advances on the production of flavours and bioactive molecules by yeasts during alcoholic fermentation and the different ways to control/modulate it, including in particular the exploitation of yeast diversity and the management of the process.

For this purpose, we invite you to submit original research articles, review articles, and short communications related to any aspects related to yeast phenotypic and genomic diversity, metabolism and its regulation, identification of the molecular basis underlying specific traits, yeast nutrition, interactions between yeast species and between yeast and environment in the context of the alcoholic beverage production.

Dr. Carole Camarasa
Dr. Benoit Divol
Dr. José Manuel Guillamón
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. Microorganisms 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 2700 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.

• production of flavours and bioactive molecules
• alcoholic fermentation
• yeast metabolism and physiology
• yeast diversity in alcoholic beverage environments