Sustainable Grape Production, Climate Change, and Wine Quality
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 2024 | Viewed by 33
Special Issue Editor
Interests: food chemistry; food biochemistry; food science; food analysis; food microbiology and safety; food microbiology; biotechnology; antioxidant activity; antioxidants; sensory analysis
Special Issue Information
Dear Colleagues,
Climate change is affecting grape harvest yield, must composition, and wine quality in many of the regions classified as producers of quality wines. To mitigate such effects, different strategies can be carried out, including viticultural ones and those related to wine microbiology and biotechnology.
In this Special Issue, we aim to compile articles addressing, but not limited to, the following:
- Sustainable vineyard production and its impact on the final wine quality.
- The use of viticultural practices to address the effects of climate change and their impact on the final wine quality.
- The use of fermentative biotechnologies to enhance wine quality in the context of climate change and sustainable production.
Prof. Dr. Rafael Andrés Peinado Amores
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 2600 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 change
- sustainable grape production
- biotechnology
- non-Saccharomyces species
- wine aroma
