Applications of Microbial Biodiversity in Wine 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: 28 February 2026 | Viewed by 467
Special Issue Editors
Interests: wine; winemaking; Saccharomyces cerevisiae; volatile compounds
Special Issues, Collections and Topics in MDPI journals
Interests: brewing; wines; yeast; microorganisms; fermenatation processes
Special Issue Information
Dear Colleague,
Contributions are invited for a Special Issue dedicated to exploring the role and applications of microbial biodiversity in vineyards and throughout the winemaking process. This edition will focus on the diversity, functionality, and interactions of the various microbial communities present in the vineyard environment through to vinification and aging in the winery.
Submissions may address topics such as the influence of vineyard ecosystems on microbial biodiversity, microbial succession during fermentation, and the development of innovative applications aimed at tackling sector-specific challenges through the use of non-conventional microorganisms. These include, but are not limited to, biocontrol, bioprotection, and adaptation to climate change.
This Special Issue seeks to gather recent advances in microbial ecology, biotechnology, and fermentation science, offering a comprehensive and forward-looking perspective on the diverse microorganisms involved. These microorganisms not only contribute to the production of wines with distinctive physicochemical, aromatic, and sensory profiles, but also represent potential tools to meet the current challenges facing the wine industry.
Dr. Laura Fariña
Dr. Karina Medina
Dr. Valentina Martín
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 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
- saccharomyces yeast
- non-saccharomyces yeast
- lactic acid bacteria
- acetic acid bacteria
- Brettanomyces
- winemaking
- vineyard
- oenological microbiota
- microbial consortium
- winery grape
- innovation
- sustainability
- bioprotection
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