Exploring the Metabolic Diversity of Non-Saccharomyces Yeasts for Low-Alcohol Beverages
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 November 2026 | Viewed by 44
Special Issue Editors
Interests: non-Saccharomyces yeast; wine biotechnology; sensory quality; aroma compound; spoilage yeasts
Special Issues, Collections and Topics in MDPI journals
Interests: non-saccharomyces yeasts; wine and beer fermentation; probiotic and functional yeasts; yeast physiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, the interest in and production of non-alcoholic beverages has grown. Traditionally, these types of beverages are obtained using physical means that eliminate or reduce not just alcohol, but also other compounds that are present. However, the use of yeasts, and therefore research into them, is becoming increasingly widespread in order to mitigate these problems. This Special Issue will explore the metabolic diversity of non-Saccharomyces yeasts as a strategy for producing non- or low-alcohol beverages, addressing consumer demands and climate-related yield challenges. Key areas of research include the selection of non-conventional strains for low-yield metabolic pathways, the dynamics of co-inoculated fermentation, and the impact on the sensory profile and aroma of the product.
Dr. Vanesa Postigo
Dr. Laura Canonico
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.
Keywords
- non-saccharomyces yeasts
- low-alcohol beverages
- ethanol reduction
- metabolic pathways
- flavor enhancement
- fermentation biotechnology
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
