Rice Wines and Spirits

Dear Colleagues,

A Special Issue, entitled "Rice Wines and Spirits", will be published in the open access journal Beverages.

Rice has been used in Asia for the manufacturing of alcoholic beverages, notably rice wines and spirits. Traditionally, rice wines are obtained after alcoholic fermentation by yeasts, of fermentable sugars derived from cooked rice starches using fungal amylolytic enzymes. Spirits are produced by the distillation of rice wine.

The focus of this Special Issue will be on the technology, biology, chemistry and toxicology of rice wines and spirits.

The scope includes:

(a) the traditional processing, history and culture, microbiology, chemical composition, quality and ageing status characteristics of rice wines and spirits;

(b) the microbial ecology of fermentation starters and their metabolic activity;

(c) contribution of non-conventional yeasts in the production;

(d) genomics, transcriptomics, metabolomics, and aromics supporting product quality improvement;

(e) technological developments and innovations associated with industrial production;

(f) characterization of authenticity using advanced analytical techniques such as flavour profiling and mathematical modelling;

(g) potential health benefits such as expected from bioactive compunds like GABA, antioxidants, and anti-diabetic principles;

(h) toxicology issues aiming at wines and spirits containing mimimum levels of unwanted substances such as ethyl carbamate, biogenic amines and mycotoxins.

The purpose of this Special Issue is to bring together in one issue the tradition, the current state-of-the-art and expected developments in the science and technology of the production of rice wines and spirits.

This Special Issue will form a concentration of up-to-date science and technology of rice wines and spirits, available as open access. As far as we know, there is no such offer elsewhere. Published books that cover some aspects of rice wines include The Oxford Handbook of Food Fermentations (Bamforth & Ward, 2014, Oxford University Press), Solid-State Fermentation of Foods and Beverages (Chen & Zhu, 2014, CRC Press).

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. Beverages is an international peer-reviewed open access quarterly 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 1600 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.