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Fermentation
Special Issues
Biotechnology in Winemaking
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Biotechnology in 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: 31 July 2025 | Viewed by 1559

Special Issue Editors

Dr. Alejandor Martínez-Moreno

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Guest Editor
CEBAS-CSIC, Centro de Edafología y Biología Aplicada del Segura, Murcia, Spain
Interests: food
Prof. Dr. Hong Gao

E-Mail Website
Guest Editor
College of Biomass Science and Engineering, Sichuan University, Chengdu, China
Interests: membrane

Special Issue Information

Dear Colleagues,

This Special Issue of Fermentation, entitled "Biotechnology in Winemaking", delves into the latest biotechnological innovations that are revolutionizing the winemaking process. This Issue will examine a variety of biotechnological applications in viticulture and oenology, with a focus on enhancing wine quality, sustainability, and production efficiency. Key topics include the use of novel yeast strains and bacterial cultures, advanced fermentation techniques for improving aroma and flavor profiles, and new winemaking technologies that enable precision fermentation and real-time quality monitoring. Sustainable practices, such as sulfur reduction, spoilage organism management, and waste minimization, will also be explored. Additionally, the Issue will cover the growing role of bioinformatics and genomics in understanding grape and yeast interactions to better predict and enhance wine characteristics. Aimed at professionals and researchers, this Special Issue combines scientific research with practical applications, highlighting the transformative potential of biotechnology in the wine industry.

Dr. Alejandor Martínez-Moreno
Prof. Dr. Hong Gao
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

  • biotechnology
  • winemaking
  • fermentation
  • yeast and bacterial cultures
  • new winemaking technologies
  • sustainable wine production
  • bioinformatics in oenology
  • grape and yeast genomics

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

18 pages, 1145 KiB  
Article
Enhancing Mead Aroma Using Non-Saccharomyces Yeast β-Glucosidase Producers Isolated from Honey: A Case Study in the Upper Turi Region
by Josilene Lima Serra, Alicinea da Silva Nojosa, Aparecida Selsiane Sousa Carvalho, Lucy Mara Nascimento Rocha, Anderson Lopes Pereira, Fernanda Carneiro Bastos and Walter José Martínez-Burgos
Fermentation 2025, 11(5), 282; https://doi.org/10.3390/fermentation11050282 - 14 May 2025
Viewed by 498
Abstract
The Upper Turi region in the Maranhão Amazon is a significant producer of honeybees, and mead production represents a cost-effective means of adding value to the honey production chain. This study investigates non-Saccharomyces yeasts isolated from honey as β-glucosidase producers to enhance [...] Read more.
The Upper Turi region in the Maranhão Amazon is a significant producer of honeybees, and mead production represents a cost-effective means of adding value to the honey production chain. This study investigates non-Saccharomyces yeasts isolated from honey as β-glucosidase producers to enhance the mead aroma. Sixty-five honey samples from the Upper Turi in Maranhão underwent yeast screening. Biochemical tests identified isolated yeasts, and β-glucosidase-producing strains were selected via esculin agar. Meads were produced using selected strains of Saccharomyces cerevisiae. Fermentation analyses included pH, °Brix, temperature, conductivity, dissolved oxygen, and volatile compounds (GC-MS). Thirty-six yeasts were isolated, with three identified as β-glucosidase producers. Strain 20 (Saccharomycopsis fibuligera) was selected for mead production due to its fermentative capacity, tolerance to pH and ethanol, and its ability to produce β-glucosidase, which hydrolyzes the glycosidic precursors in honey. During alcoholic fermentation, Saccharomycopsis fibuligera exhibited lower fermentative potential compared to Saccharomyces cerevisiae, reducing only 3.7% of the initial soluble solids (°Brix). The pH and temperature remained relatively stable throughout the fermentation for both yeast strains. The levels of dissolved oxygen and conductivity in the fermented mead were higher for S. cerevisiae than for Saccharomycopsis fibuligera. Specifically, S. cerevisiae showed reductions of 52.85% in dissolved oxygen and conductivity of 1115 µS/cm, while Saccharomycopsis fibuligera exhibited reductions of 33.0% in dissolved oxygen and conductivity of 511 µS/cm. Although the β-glucosidase-producing yeast yielded a mead with a low ethanol concentration, it contributes a unique fruity compound (ethyl hexanoate) and avoids high acetic acid production, providing a distinct aromatic profile that can be explored. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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17 pages, 2594 KiB  
Article
Different Yeast Strain Effects on ‘King of the North’ Wine Chemical, Chromatic, and Descriptive Sensory Characteristics
by Zhuoyu Wang, Andrej Svyantek, Venkateswara Rao Kadium, Sarah Bogenrief and Harlene Hatterman-Valenti
Fermentation 2025, 11(5), 262; https://doi.org/10.3390/fermentation11050262 - 6 May 2025
Viewed by 329
Abstract
‘King of the North’ (‘KON’), as a cold-hardy grape, has many advantages, such as tolerance to a wide range of soil conditions and harsh winter climate. Due to the adapting demand of North Dakota’s fruit and wine industry, optimized quality of wine from [...] Read more.
‘King of the North’ (‘KON’), as a cold-hardy grape, has many advantages, such as tolerance to a wide range of soil conditions and harsh winter climate. Due to the adapting demand of North Dakota’s fruit and wine industry, optimized quality of wine from regionally productive grapevines is required. In this study, yeast strain, one of the primary fermentation tactics, was tested on ‘KON’ grapes. Five different commercial yeast strains, including 71B, EC1118, Maurivin B, Rhône 4600, and W15, were added to initiate fermentation. The analysis of grape must characteristics and the fermentation dynamic changes indicated a high correlation between color and acid metrics. Yeast strains have influenced the color dynamic changes and fermentation process. The panelist sensory evaluations confirmed that yeast strains contributed differently to the perceived aromas and flavors within ‘KON’ wines. Rose, apple, grape, and apricot aromas were distinguished in ‘KON’ wines. The lemon taste was the dominant flavor detected in ‘KON’ wines. However, wines were also varied based on the extent of the aroma or taste observed. Therefore, exploring the use of different yeast strains for fermentation provides information for further application to cold-hardy grape cultivars and other high-acid fruit, aiding winemakers in using North American grapes with diverse fruit chemistry. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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16 pages, 6642 KiB  
Article
Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
by María Elena Sturm, Selva Valeria Chimeno, Magalí Lucía González, María Cecilia Lerena, María Cecilia Rojo, Lucía Maribel Becerra, Laura Analía Mercado and Mariana Combina
Fermentation 2025, 11(4), 175; https://doi.org/10.3390/fermentation11040175 - 26 Mar 2025
Viewed by 478
Abstract
Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution of B. bruxellensis strains in different wines can provide [...] Read more.
Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution of B. bruxellensis strains in different wines can provide insights into the origin and timing of contamination. This study aimed to evaluate the presence and diversity of B. bruxellensis biotypes during the production of four red wines in the same winery and to identify critical contamination stages. The analysis covered the entire process, from grape to six months of aging. B. bruxellensis yeasts were isolated and identified, and representative strains were typified by RAPD analysis. The results suggest that B. bruxellensis contamination did not originate from a single source. The grapes harbored low levels of B. bruxellensis, yet all wines were positive before barrel filling. This study demonstrates that winery equipment can serve as a vector for Brettanomyces introduction. Two critical contamination stages were identified: the shared use of equipment during fermentation, facilitating strain dissemination across wines, and the reuse of barrels, introducing new strains during aging. Additionally, some winery practices further promote B. bruxellensis spread and proliferation. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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