Wine and Beer Fermentation, 3rd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 August 2026 | Viewed by 72
Special Issue Editor
Interests: food science and techology; beer; oils; food quality; food analyses
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the evolution of the food and beverage sector, alcoholic beverages, mainly wine and beer, have produced high levels of consumer satisfaction because of their extraordinary mix of history, culture, wellbeing, and rural and economic impacts. Nevertheless, recently, consumers and entrepreneurial opportunities have been driving research to higher levels of quality, and there is a need for novel scientific information to maintain the control of the entire food chain, from raw materials to consumption, as well as processing and shelf life.
Fermentation is a core processing step, whereby the chemical and physical features of wine and beer interact with the complex metabolism of relevant microorganisms. Therefore, for this Special Issue, we invite further scientific information on the management and results of wine and beer fermentation. Studies on the microbial management of low-alcohol or no-alcohol wines and beers are also welcome.
Dr. Giuseppe Perretti
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.
Keywords
- wine and beer fermentation
- non-conventional yeasts
- NAB and LAB
- fermentation technology
- alcoholic beverages
- microbial
- winemaking
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Related Special Issue
- Wine and Beer Fermentation, 2nd Edition in Fermentation (8 articles)
