Progress in Wine Fermentation and Aging

Dear Colleagues,

The winemaking process involves several operations, but the fermentation process is one of the most important, affecting wines’ sensory profiles and aging characteristics. Important developments in fermentation technology have occurred in recent years, resulting in the improvement of the wine quality, in addition to making it possible to produce quality wines with a wide range of characteristics. Winery equipment with adequate control of the fermentation process is strongly associated with the existence of accurate fermentation models capable of predicting the fermentation process in advance with the use of suitable sensors which permit the key process variables to be measured.

This Special Issue is dedicated to wine fermentation and aging as well as to the evolution of chemical and sensory profiles during the fermentation and aging process. Potential topics include, but are not limited to, wine fermentation, alcoholic and malolactic fermentation, biochemistry of fermentation, the impact of fermentation on the wine chemistry and wine sensory profile, wine aging chemistry, and wine microbial spoilage, wine safety, and wine off-flavors, as well as the application of precision enology during the wine fermentation and aging process. Original and review papers dealing with all these aspects are welcome for inclusion in this Special Issue of Fermentation.

Dr. Fernanda Cosme
Dr. Luís Filipe-Ribeiro
Dr. Fernando M. Nunes
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-anonymized 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.