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Fermentation
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Wine and Beer Fermentation, 2nd Edition
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Wine and Beer Fermentation, 2nd 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: 15 July 2025 | Viewed by 3565

Special Issue Editor

Dr. Giuseppe Italo Francesco Perretti

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
Interests: food science and technology; food processing; food quality; beer science; winemaking
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, provide higher levels of consumer satisfaction because of their extraordinary mix of history, culture, wellbeing, and rural and economic impacts. Nevertheless, after thousands of years, consumers and entrepreneurial opportunities are pushing 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 the core processing step, whereby the chemical and physical features of wine and beer interact with the complex metabolism of relevant microorganisms. Therefore, further scientific information on the management and results of wine and beer fermentation are welcomed in this Special Issue. The microbial management of low-alcohol or no-alcohol wines and beers is also a welcomed topic.

Dr. Giuseppe Italo Francesco 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 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

  • wine and beer fermentation
  • non-conventional yeasts
  • NAB and LAB
  • fermentation technology
  • alcoholic beverages
  • microbial
  • winemaking

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Related Special Issue

Published Papers (3 papers)

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Research

12 pages, 3066 KiB  
Article
Evaluation of Carboxymethyl Cellulose as an Additive for Selective Protein Removal from Wine
by Stephan Sommer
Fermentation 2025, 11(5), 273; https://doi.org/10.3390/fermentation11050273 - 10 May 2025
Viewed by 344
Abstract
Achieving protein stability is one of the main objectives before bottling wine. Traditionally, this is accomplished via bentonite fining, but the application has drawbacks and is not the most sustainable practice. A promising alternative was previously identified in modified cellulose, which is approved [...] Read more.
Achieving protein stability is one of the main objectives before bottling wine. Traditionally, this is accomplished via bentonite fining, but the application has drawbacks and is not the most sustainable practice. A promising alternative was previously identified in modified cellulose, which is approved for tartrate stabilization but, as a side activity, could also help remove protein from wine. This study was designed to evaluate powdered carboxymethyl cellulose (CMC) and a liquid formulation in model wine using bovine serum albumin (BSA) and egg white as model proteins. The solubility of BSA proved to be insufficient, so experiments in wine were conducted with egg white protein only. Low-addition levels of liquid CMC showed the highest protein removal rates in real wine, so final trials were conducted with 13 commercial wines to evaluate the performance in different wine styles. The protein removal rate ranged from 12% to 84%, with an overall average of 57%. While these results do not reach the efficiency of bentonite, CMC is showing promise as an additional stabilization tool for a wide variety of wines. It can stabilize over the entire pH range of wine between 2.9 and 4.1, which is a unique feature of this method. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)
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25 pages, 2781 KiB  
Article
Impact of Sulfur Dioxide and Dimethyl Dicarbonate Treatment on the Quality of White Wines: A Scientific Evaluation
by Ioana Buțerchi, Lucia Cintia Colibaba, Camelia Elena Luchian, Florin Daniel Lipșa, Eugen Ulea, Cătălin Ioan Zamfir, Elena Cristina Scutarașu, Constantin Bogdan Nechita, Liviu Mihai Irimia and Valeriu V. Cotea
Fermentation 2025, 11(2), 86; https://doi.org/10.3390/fermentation11020086 - 9 Feb 2025
Cited by 1 | Viewed by 1114
Abstract
The biochemistry and physiology of raw material, the metabolism of microorganisms, and the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of this study is to [...] Read more.
The biochemistry and physiology of raw material, the metabolism of microorganisms, and the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of this study is to determine the optimal treatment protocol to maintain the physico–chemical and microbiological stability of white wines with high residual sugar. Thus, the present research focuses on analyzing the influence of both treatments, combined or separate, on 45 wine samples obtained from a blend of Muscat Ottonel and Fetească Regală grape varieties, where different doses of 6% aqueous SO2 solution (40, 80, and 160 mg/L) and dimethyl bicarbonate (0, 100, and 200 mg/L) were used. In order to assess the ability of dimethyl dicarbonate to suppress microorganisms, varying concentrations of Brettanomyces bruxellensis and Schizosaccharomyces pombe yeasts were inoculated (0, 30, 100 CFU/mL wine). The results indicate that, while sulfur dioxide cannot be entirely substituted in wines, both treatments can effectively lower or inhibit the activity of spoilage microorganisms. For the wines’ physico–chemical and microbiological stability, the treatment that used the synergistic force of sulfur dioxide (160 mg/L) and dimethyl dicarbonate (200 mg/L wine) performed the best. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)
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17 pages, 1990 KiB  
Article
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture
by María Carla Groff, Cecilia Fernández Puchol, Rocío Gil, Lina Paula Pedrozo, Santiago Albareti, Ana Belén Manzanares, Emilia Sánchez and Gustavo Scaglia
Fermentation 2025, 11(2), 58; https://doi.org/10.3390/fermentation11020058 - 28 Jan 2025
Viewed by 1767
Abstract
Microalgae possess the remarkable ability to autotrophically grow, utilizing atmospheric carbon dioxide (CO2) for photosynthesis, thereby converting solar energy into chemical energy and releasing oxygen. This capacity makes them an effective tool for mitigating industrial CO2 emissions. Mathematical models are [...] Read more.
Microalgae possess the remarkable ability to autotrophically grow, utilizing atmospheric carbon dioxide (CO2) for photosynthesis, thereby converting solar energy into chemical energy and releasing oxygen. This capacity makes them an effective tool for mitigating industrial CO2 emissions. Mathematical models are crucial for predicting microalgal growth kinetics and thus assessing their potential as industrial CO2 sequestration agents under controlled conditions. This study innovatively evaluated the effect of continuously supplying CO2 from winemaking processes on microalgal cultivation and biomass production, demonstrating a novel approach to both carbon capture and the valorization of a valuable by-product. To analyze microalgal growth kinetics, three mathematical models were employed: Logistic, First Order Plus Dead Time, and Second Order Plus Dead Time. Optimal parameter values for each model were identified using a hybrid search algorithm developed by our research group. First, an integrated microvinification system was established, utilizing two microalgae species, Chlorella spp. (FAUBA-17) and Desmodesmus spinosus (FAUBA-4), in conjunction with yeast fermenters. This system facilitated a comparison of the biomass kinetics of these two microalgae species, selecting Chlorella spp. (FAUBA-17) as the most suitable candidate for subsequent cultivation. A pilot-scale vertical column photobioreactor was then constructed and installed at the Casimiro Wines boutique winery in Angaco, San Juan, Argentina. After 15 days of operation within the photobioreactor, a biomass growth of 1.04 ± 0.05 g/L and 1.07 ± 0.1 g/L was obtained in Photobioreactors 1 and 2, respectively. This novel integrated approach to CO2 capture in the winemaking process is unprecedented. These findings highlight the potential for producing high-value microalgal biomass, promoting the establishment of a local biorefinery and fostering a circular economy and sustainable social development. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)
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