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Fermentation
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Alcoholic Fermentation
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Alcoholic Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 15 June 2025 | Viewed by 641

Special Issue Editor

Dr. Wenchao Cai

E-Mail Website
Guest Editor
School of Food Science, Shihezi University, Shihezi 832000, China
Interests: baijiu; flavor; volatile aroma compounds; microbial diversity; metabolites
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Alcoholic fermentation is a metabolic process where yeast, primarily Saccharomyces cerevisiae, converts sugars into alcohol and carbon dioxide through anaerobic respiration. This biological process has been utilized for centuries in the production of alcoholic beverages, including wine, beer, and spirits, and remains central to biotechnology, food sciences, and the beverage industry.

Recent advancements in the field have shed light on the intricate biochemical pathways and genetic mechanisms that govern alcoholic fermentation. Researchers are increasingly exploring the influence of various factors, such as temperature, pH, and the presence of different substrates, on fermentation efficiency and the aromatic profiles of the resulting products. Additionally, the rise in consumer demand for quality, unique flavors, and sustainability in alcoholic beverages drives innovation in fermentation technologies and practices.

The aim of this Special Issue is to bring together cutting-edge research on the fermentation process, focusing on the biochemical, physiological, and microbiological aspects of alcoholic fermentation. We invite authors to contribute original research articles and reviews that address the latest trends and developments in this area. Topics of interest may include but are not limited to:

  • Metabolic engineering of yeast strains;
  • The role of non-Saccharomyces yeast in fermentation;
  • Novel fermentation processes in brewing;
  • The impact of environmental conditions on flavor development.

By fostering collaboration and sharing knowledge among researchers, this Special Issue seeks to enhance our understanding of alcoholic fermentation and its implications for the food and beverage industries. We hope to pave the way for future research that explores innovative approaches to improve fermentation processes and product quality, ultimately contributing to the sustainable growth of this vital sector.

Dr. Wenchao Cai
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 100 words) can be sent to the Editorial Office for announcement on this website.

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

  • alcoholic fermentation
  • Saccharomyces cerevisiae
  • metabolic pathways
  • fermentation efficiency
  • beverage industry
  • biotechnology
  • flavor development
  • sustainability

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

22 pages, 2120 KiB  
Article
The Effect of Skin Contact, β-Lyase and Fermentation Gradient Temperature on Fermentation Esters and Free Volatile Thiols in Oregon Chardonnay Wine
by Angelica Iobbi, James Osborne, Yanming Di and Elizabeth Tomasino
Fermentation 2025, 11(5), 250; https://doi.org/10.3390/fermentation11050250 - 1 May 2025
Abstract
This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentative skin contact (10 °C for 18 h) (yes/no), two levels [...] Read more.
This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentative skin contact (10 °C for 18 h) (yes/no), two levels of β-lyase addition (40 μL/L) (yes/no), and three levels of fermentation gradient temperature, FG0 (constant 13 °C), FG1 (started at 20 °C and after 96 h dropped to 13 °C), and FG2 (started at 20 °C and after ~11.5 °Brix dropped to 13 °C), were evaluated using laboratory-scale ferments in a full factorial design. Esters and the volatile thiols, 3-sulfanylhexan-1-ol (3SH), 3-sulfanylhexyl acetate (3SHA), and 4-methyl-4-sulfanylpentan-2-one (4MSP), were quantified using gas and liquid chromatography methods, respectively. The combination of skin contact and FG1 or FG2 resulted in the greatest levels of esters and thiols in Chardonnay wine. The fermentation gradient was shown to be efficient in reducing volatile compounds normally lost due to evaporation during fermentation. With these different processing techniques, it will be possible for winemakers to achieve different wine qualities depending on their chosen wine style. Full article
(This article belongs to the Special Issue Alcoholic Fermentation)
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17 pages, 2154 KiB  
Article
Effects of Different Yeasts on the Physicochemical Properties and Aroma Compounds of Fermented Sea Buckthorn Juice
by Bo Peng, Liyue Fei, Ziyi Lu, Yiwen Mao, Qin Zhang, Xinxin Zhao, Fengxian Tang, Chunhui Shan, Dongsheng Zhang and Wenchao Cai
Fermentation 2025, 11(4), 195; https://doi.org/10.3390/fermentation11040195 - 7 Apr 2025
Viewed by 267
Abstract
Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over a long period of time, whereas fermentation reduces the acidity of sea buckthorn juice, improves its taste, and enhances its antioxidant activity. Flavor [...] Read more.
Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over a long period of time, whereas fermentation reduces the acidity of sea buckthorn juice, improves its taste, and enhances its antioxidant activity. Flavor components are important factors that affect the quality of fermented beverages. Yeast is one of the most important factors affecting the flavor of beverages during the fermentation process, where yeast converts sugars into alcohol and produces flavor substances. Therefore, two commercial yeast strains, Angel RW and Angel RV171, were selected in this study for the single and mixed bacterial fermentation of sea buckthorn juice (FSBJ). Physicochemical analyses showed that RV171-FSBJ had the highest total reducing sugar (0.069 ± 0.02 g/L) and total acid content (1.86 ± 0.03 g/L), as well as the highest fermentation efficiency and free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) 98.54 ± 0.03%, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) 88.35 ± 0.14%, ·OH 48.61 ± 0.4%). RWRV-FSBJ had the highest content of functional compounds (total flavonoid content (TFC): 176.09 ± 0.44 μg/mL; total phenolic content (TPC): 157.9 ± 1.35 μg/mL; total anthocyanin concentration (TAC): 0.04 ± 0.004 μg/mL) and good color (L* 50.53 ± 0.04, a* 27.98 ± 0.04, b* 173.64 ± 0.34). Among the three FSBJs, a total of 54 volatile compounds were identified, with RV171-FSBJ having the highest content of volatile compounds. OAV analysis showed that 15, 14, and 11 volatile compounds of RW, RV, and RWRV, respectively, were greater than 1. Among them, ethyl hexanoate had the highest OAV, followed by ethyl isovalerate, phenylethyl alcohol, and 3-methylbutyl 3-methylbutanoate, which are characteristic flavor substances common to FSBJ. Full article
(This article belongs to the Special Issue Alcoholic Fermentation)
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