Fermentation | 2023 Editor's Choice Featured Papers in the Section “Fermentation for Food and Beverages”

Here, we announce the selection of five Editor’s Choice Papers, published in Fermentation (ISSN: 2311-5637, latest Impact Factor 3.3, CiteScore 3.8). All of these papers have been selected from Volume 9 (2023) by the Editor-in-Chief and Editorial Board Members and have been well received by researchers. It is therefore believed that they will arouse the interest of readers and provide opportunities for follow-up research.

1. “Applying AI Tools for Modeling, Predicting and Managing the White Wine Fermentation Process”
by Adrian Florea, Anca Sipos and Melisa-Cristina Stoisor
Fermentation 2022, 8(4), 137; https://doi.org/10.3390/fermentation8040137
Available online: https://www.mdpi.com/2311-5637/8/4/137

2. “New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine”
by Vanesa Postigo, Ana Sánchez, Juan Mariano Cabellos and Teresa Arroyo
Fermentation 2022, 8(6), 280; https://doi.org/10.3390/fermentation8060280
Available online: https://www.mdpi.com/2311-5637/8/6/280

3. “Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro”
by Prabin Koirala, Alice Costantini, Henry N. Maina, Carlo Giuseppe Rizzello, Michela Verni, Valentina De Beni, Andrea Polo, Kati Katina, Raffaella Di Cagno and Rossana Coda
Fermentation 2022, 8(10), 487; https://doi.org/10.3390/fermentation8100487
Available online: https://www.mdpi.com/2311-5637/8/10/487

4. “Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal”
by Juan Manuel del Fresno, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González and Antonio Morata
Fermentation 2022, 8(11), 654; https://doi.org/10.3390/fermentation8110654
Available online: https://www.mdpi.com/2311-5637/8/11/654

5. “Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.”
by Jennifer Badura, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn and Niël van Wyk
Fermentation 2023, 9(2), 109; https://doi.org/10.3390/fermentation9020109
Available online: https://www.mdpi.com/2311-5637/9/2/109