Wine and Beverage: Fermentation and Conservation Technologies

Dear Colleagues,

Wine and fermented beverages are currently a relevant topic in the food industries; in many countries, beverages are among the sectors with the highest added value.

Wine is probably the food with the highest number of references worldwide (more than 1 million). In fact, is difficult to find another human product with such a number of brands and labels, besides perhaps books or music. Simultaneously, wine is the most complex food from a sensory point of view, with a composition of several thousand molecules that makes it the most interesting beverage from a gustative perspective. Additionally, wine, as well as other fermented beverages, is a sensible product that needs gentle management from grape to bottle in order to maintain a high level of quality. This means that the production steps of grape processing, conservation fermentation, stabilization, ageing, bottling and storage must be designed to preserve and protect wine sensory profile. The use of traditional processes assisted by many emerging technologies and biotechnologies is essential to serve the consumer with a top product.

This Topical Collection, entitled “Wine and Beverages: Fermentation and Conservation Technologies”, covers many aspects of the fermentation and conservation technologies that are used to produce high quality wines and other fermented beverages, including: grape and other raw material quality assessment, fermentation technologies and biotechnologies, use of non-Saccharomyces yeasts, controlled fermentations, malolactic fermentation, natural stabilization processes, stabilization additives, emerging non-thermal technologies, conventional and innovative ageing processes, control of spoilage microorganisms, and sensory quality.

Prof. Dr. Antonio Morata
Prof. Dr. António Manuel Jordão
Prof. Dr. Fernanda Cosme
Prof. Dr. Ileana Vigentini
Collection Editors

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