Innovative Applications of Modern Biotechnology in Traditional Wine-Making

Dear Colleagues,

Traditional wine-making, based on practices passed down through generations for centuries, has undergone a profound transformation in recent decades, driven by advances in modern biotechnology. In particular, the development of molecular tools has allowed for a more precise understanding of the microbiological and biochemical processes that determine the quality, stability, and typicity of wine. Genomics, transcriptomics, proteomics, and metabolomics have revolutionized the study of the microbial communities involved in alcoholic and malolactic fermentation, enabling the identification of strains with specific oenological characteristics and more precise control of fermentation processes.

Simultaneously, the wine industry faces the challenge of moving towards more sustainable production systems, aligned with the principles of the circular economy. In this context, biotechnology offers key tools for valorizing wine-making byproducts and waste, promoting their reuse as biological substrates, sources of value-added compounds, or matrices for the development of biomaterials. Integrating innovative biotechnological strategies contributes to reducing environmental impact, optimizing resource use, and improving the economic efficiency of the sector.

Therefore, this Special Issue will offer a platform for disseminating relevant scientific contributions that converge molecular biology, sustainability, and wine-making tradition, promoting the generation of knowledge aimed at strengthening the competitiveness and resilience of modern viticulture.

Original research articles and reviews are both welcome. Research areas may include (but are not limited to) the following: Wine-making, Molecular Biology, Alcoholic Fermentation, Malolactic Fermentation, Artificial Intelligence, the Circular Economy, the Selection of Microbial Strains, Fermentation Control, Technological Innovation, Molecular Traceability, and the Wine Microbiome.

Dr. Bárbara Mercedes Bravo-Ferrada
Guest Editor

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. Fermentation 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 2100 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.