Science and Technology of Winemaking
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 September 2025 | Viewed by 1311
Special Issue Editor
Special Issue Information
Dear Colleagues,
Grape and wine science encompasses viticulture, enology, and sensory. Wines are produced using scientific advancements and technologies applied to grapes sourced from diverse geographical and environmental conditions, which are increasingly influenced by climate change. This phenomenon has significantly altered grape growing and enology and disrupted yield and wine quality. In response, new technologies are emerging to manage grape maturity parameters, acidity, alcohol content, phenolics, and aroma composition in wines. These innovations include climate-adapted cultivars with distinct metabolite profiles aimed at resilience.
Addressing acidity management remains a significant challenge, where advancements in fumaric acid addition, cation-exchange, and specialized yeast and bacterial strains offer promising solutions. Evaluating optimal grape maturity presents another challenge, demanding rapid and precise assessment of sugar, acid, phenolic, and aroma profiles—a critical nexus where new technologies and scientific insights are indispensable.
Technological advancements such as ultrasounds, thermovinification, extended maceration, and the application of enzymes and enological tannins are enhancing yield, improving phenolic compound extraction and retention in red wines, and elevating overall wine quality. Moreover, responding to market trends favoring lower alcohol wines, ongoing research focuses on innovative techniques.
In pursuit of sustainability, winemaking by-products—grape stems, pomace, carbon dioxide, and fermentation heat—are being repurposed within the industry or for other food sectors. Novel technologies are being developed to efficiently dry, grind, capture, and reuse these valuable co-products.
This Special Issue aims to present cutting-edge research and reviews exploring new methodologies and technologies for managing acidity, alcohol, phenolics, and aromas in winemaking. If you would like to contribute a review paper, please contact the editor to discuss the topic relevance before submitting the manuscript.
Dr. Aude A. Watrelot
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
- climate-adapted cultivars
- fumaric acid
- cation-exchange resins
- yeasts strains
- ultrasounds
- extraction
- dealcoholisation
- tannins
- anthocyanins
- sustainability
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