Role of Microorganisms in Wine Production: From Vine to Wine
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".
Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 15447
Special Issue Editors
Interests: microbiology; biotechnology; food microbiology; yeasts; microbial collections; biofilm; beer; wine; sustainability
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
Special Issues, Collections and Topics in MDPI journals
Interests: wine and food microbiology; antimicrobial activity of natual molecules; microbial biofilms
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the microbiological aspects that are important in defining the oenological quality of the grapes, the management of the fermentation of the must and the aging of the wine, all aspects that, in total, determine, to a large extent, the quality of the wine in terms of sensorial and health aspects. Moreover, in order to discuss factors that greatly affect the quality of wine it is necessary to address various topics from the study of the microbiota of the vine, vineyard, and cellars to the selection of starters for alcoholic and malo-lactic fermentation. Finally, it is also imperative to consider the possible future challenges that wine is called to face, such as the rapid evolution of the market, the consumer behaviours and climate change, all factors that will have strong effects on the evolution of the wine quality.
You and your team are welcome to publish your research papers and/or reviews on, but not limited to, the following topics:
- Microorganisms and biodiversity in vineyard and cellar;
- Spontaneous fermentation vs. inoculated fermentation;
- Isolation, identification, characterization and conservations of vineyard and cellar microbiota;
- Saccharomyces and non-Saccharomyces yeasts;
- Lactic acid bacteria;
- Development of new products from grape fermentations;
- Antioxidant, antimicrobial, and health benefits of microorganisms isolated from vineyard and cellar;
- Bioprotection of vine and grape must fermentation.
We look forward to your contributions to this Special Issue.
Prof. Dr. Marilena Budroni
Prof. Dr. Patrizia Romano
Prof. Dr. Severino Zara
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. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.
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