Microbiological Studies on Wine Fermentation

Dear Colleagues,

The pivotal role of microorganisms in wine fermentation is well-established in enological science, as these microorganisms are key determinants of the wine's flavor, aroma, and overall quality. This complex biochemical process involves the orchestrated interaction of a diverse microbial ecosystem, predominantly yeast and bacteria. Saccharomyces cerevisiae, a yeast species, is the primary agent in alcoholic fermentation, catalyzing the conversion of grape sugars into ethanol and carbon dioxide. Beyond this, non-saccharomyces yeasts contribute significantly to developing the wine’s secondary aroma compounds, adding layers of complexity to the flavor profile. Concurrently, lactic acid bacteria play a crucial role in malolactic fermentation and may also contribute to the sensory characteristics of the wine, either positively or negatively. A thorough understanding of these microbiological dynamics and interactions is critical for enologists and winemakers, enabling them to manipulate fermentation conditions and optimize the sensory attributes and quality of the final product.

This Special Issue delves into the cutting-edge realm of omics technologies to characterize the microbiota pivotal to wine fermentation. We invite contributions that utilize genomic, transcriptomic, proteomic, and metabolomic analyses to elucidate the technological characteristics of both saccharomyces cerevisiae and non-saccharomyces yeasts, as well as lactic acid bacteria. Articles exploring the dynamic interactions and metabolic pathways of these microorganisms through advanced omics techniques are highly valued. Additionally, we encourage submissions that present the kinetic studies of wine fermentation, employing different yeast strains to understand strain-specific fermentation profiles. This Special Issue aims to bridge traditional enological practices with modern omics-based insights, offering a more profound understanding of the microbiological aspects of wine fermentation.

Prof. Dr. John Kapolos
Dr. Athanasia Koliadima
Dr. Konstantinos Papadimitriou
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. 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.

• wine
• saccharomyces cerevisiae
• non-saccharomyces yeasts
• wine-related Lactic acid bacteria
• genomics
• metagenomics
• metabolomics
• genetic modification
• immobilization
• secondary aroma compounds
• technological characteristics