Advances in Flavour Chemistry of Fermented Beverages

Dear Colleagues,

It is my pleasure to announce a new Special Issue of Beverages, entitled "Advances in Flavour Chemistry of Fermented Beverages".

The aromatic profile of fermented beverages is the result of a biological transformation and depends on a plethora of factors. The nature and composition of the fermentable matrix, the methods, technologies, processes and microorganisms employed, and the conditions of refinement and conservation all play a crucial role.

The development and application of new analytical techniques, increasingly sensitive and selective, in this sector of food sciences has enabled clarification of the key role of aromatic expression of the fermented products.

However, much remains to be elucidated, in particular, characterization of the aromatic precursors present in fermentable matrices, the methods of their conversion into olfactory active compounds found in alcoholic beverages, the interactions between aromas and the matrix and aromas, and the possibility of predicting the sensory profile of the final product.

This Special Issue explores the aromatic peculiarities of the many fermented beverages consumed around the world, with particular attention on the effect of the above-mentioned factors on their expression and the key role of new analytical techniques in expanding knowledge in this field.

This Special Issue will focus on the composition of volatile compounds that play an important role in odour quality characteristics and are closely related to food quality.

Authors are invited to submit original and review papers for consideration for inclusion in this Special Issue.

Topics will include, but are not limited to, the following:

• quantification by the development of different analytical techniques;
• evolution of aromatic compounds during the various production steps as fermentation storage and aging;
• Advances in the management of alcoholic and malolactic fermentation;
• Aromatic characteristics of wine, beer and other fermented beverages;
• Relationship between sensory perceptions and the chemical composition;
• volatile components in order to monitor any aspect of quality.

Dr. Federica Bonello
Dr. Maurizio Petrozziello
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 250 words) can be sent to the Editorial Office for assessment.

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 monthly 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 1800 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.