Biotechnology in Winemaking, 2nd Edition

Dear Colleagues,

The previous edition of this Special Issue, “Biotechnology in Winemaking”, in the Journal of Fermentation just closed with seven publications. It is now time to open the next edition, presenting the latest advances in pigment production research from both academia and industry.

This Special Issue of Fermentation, entitled "Biotechnology in Winemaking", delves into the latest biotechnological innovations that are revolutionizing the winemaking process. This issue will examine various biotechnological applications in viticulture and oenology, with a focus on enhancing wine quality, sustainability, and production efficiency. Key topics include the use of novel yeast strains and bacterial cultures, advanced fermentation techniques for improving aroma and flavor profiles, and new winemaking technologies that enable precision fermentation and real-time quality monitoring. Sustainable practices, such as sulfur reduction, spoilage organism management, and waste minimization, will also be explored. Additionally, this issue will cover the growing role of bioinformatics and genomics in understanding the interactions between grape and yeast, aiming to better predict and enhance wine characteristics. Aimed at professionals and researchers, this Special Issue combines scientific research with practical applications, highlighting the transformative potential of biotechnology in the wine industry.

Prof. Dr. Hong Gao
Dr. Alejandor Martínez-Moreno
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-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.