The Role of Non-Saccharomyces Yeasts in Crafting Alcoholic Drinks
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 September 2025 | Viewed by 24
Special Issue Editors
Interests: food preservation; extraction techniques; optimization and mathematical modeling
Special Issues, Collections and Topics in MDPI journals
Interests: antimicrobial activity; essential oils; food preservation; antimicrobial coatings
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Non-Saccharomyces yeasts are gaining increasing attention in the field alcoholic beverage production due to their ability to enhance sensory complexity and contribute to unique regional characteristics, aligning with current consumer preferences and market demands. Traditionally regarded as contaminants, these yeasts are now recognized for their potential to modulate aroma, flavor, and mouthfeel. Their application in controlled fermentations, either alone or in co-culture with Saccharomyces cerevisiae, has opened new possibilities for developing innovative and high-quality alcoholic beverages.
This Special Issue aims to publish cutting-edge research and review papers on the role of non-Saccharomyces yeasts in alcoholic fermentation, with a particular focus on their impact on the key quality parameters, sensory attributes, and aromatic profiles of beverages. Studies on the isolation, identification, and characterization of their fermentation properties, as well as research on the optimization and monitoring of fermentation processes in alcoholic beverage production using non-Saccharomyces yeasts, are also welcome. If you wish to submit a review paper, please contact the editors to discuss the relevance of your topic before submission.
Prof. Dr. Ivana Karabegović
Prof. Dr. Bojana R. Danilović
Dr. Sandra Stamenković Stojanović
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
- non-Saccharomyces yeasts
- alcoholic drinks fermentation
- alcoholic fermentation
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