Emerging Technologies in Food Microbiology: Innovations in Beer, Wine and Fermented Beverages

Dear Colleagues, 

The Special Issue aims to explore recent advances in microbial processes, quality control and biotechnological

innovations shaping the production of alcoholic and non-alcoholic fermented beverages. As fermentation science continues to evolve, novel techniques such as metagenomics, artificial intelligence-driven quality assessment and precision fermentation are transforming the way we understand and control microbial activity in beer, wine and other beverages. 

This Special Issue welcomes contributions covering a broad range of topics, including microbial ecology of fermentation, advances in yeast and bacterial strain selection, bioprocess optimization and innovative preservation methods. We also encourage research on sustainable brewing and winemaking practices, non-traditional fermentation substrates and the impact of emerging technologies on flavor and sensory profiles. By gathering insights from leading researchers worldwide, this issue will serve as a valuable resource for industry professionals and scientists striving to improve the safety, efficiency and quality of fermented beverages.

Dr. Aneta Pater
Dr. Fabio Chinnici
Guest Editors

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