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Fermentation
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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: closed (31 July 2025) | Viewed by 6161

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
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hong Gao

E-Mail Website
Guest Editor
Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China
Interests: membrane
Special Issues, Collections and Topics in MDPI journals

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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Related Special Issue

Published Papers (7 papers)

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Research

17 pages, 647 KB  
Article
Impact of Cation-Exchange Resin Treatment on Acidification and Quality of Monastrell Red Wine
by Alejandro Martínez-Moreno, Ana Leticia Pérez-Mendoza, Paola Sánchez-Bravo, Encarna Gómez-Plaza, Ricardo Jurado-Fuentes and Ana Belén Bautista-Ortín
Fermentation 2025, 11(9), 512; https://doi.org/10.3390/fermentation11090512 - 31 Aug 2025
Viewed by 675
Abstract
Climate change is having a significant impact on vine physiology and grape composition, leading to notable alterations in wine quality, such as reduced acidity, increased ethanol content, and higher pH levels. These effects are particularly problematic in arid and semi-arid regions, such as [...] Read more.
Climate change is having a significant impact on vine physiology and grape composition, leading to notable alterations in wine quality, such as reduced acidity, increased ethanol content, and higher pH levels. These effects are particularly problematic in arid and semi-arid regions, such as Mediterranean areas, where high summer temperatures and low rainfall accelerate the degradation of organic acids in grapes. As a result, wines produced under these conditions often lack the acidity required to preserve their freshness and enological quality. This study evaluated the effect of must acidification using cation-exchange resins on the composition and quality of red wines made from the Monastrell variety, comparing them with wines acidified using tartaric acid to reach the same target pH. The results showed that treating a portion of the must (20% and 30%) with cation-exchange resins significantly reduced wine pH values and increased total acidity compared to the control wine. A similar result was observed in wines acidified with tartaric acid. However, as an additional effect, the treatment with resin more markedly reduced the concentration of pro-oxidant metal cations such as iron, copper, and manganese, contributing to lower values of volatile acidity and a greater stability against oxidation of phenolic compounds. Must acidification with both methods improved wine color quality by increasing color intensity and decreasing hue values. Although no significant differences were found in the total concentration of phenolic compounds, variations were detected in their compositional profile. Furthermore, the acidification also affected the concentration and composition of aromatic compounds in the final wine. Sensory analysis revealed that the treated wines—particularly those made with must acidified using cation-exchange resins—exhibited greater aromatic intensity, more pronounced fruity notes, and reduced astringency, resulting in a fresher mouthfeel. In conclusion, must treatment with cation-exchange resins appears to be a low-cost good alternative compared tartaric acid addition for reducing pH and increasing acidity in Monastrell red wines, thereby enhancing their quality in winegrowing regions with arid or semi-arid climates. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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13 pages, 513 KB  
Article
A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris
by María Belén Listur, Valentina Martín, Karina Medina, Francisco Carrau, Eduardo Boido, Eduardo Dellacassa and Laura Fariña
Fermentation 2025, 11(9), 496; https://doi.org/10.3390/fermentation11090496 - 25 Aug 2025
Viewed by 693
Abstract
In this study, we investigated the impact of two native strains of Starmerella bacillaris, used both in pure culture and in a co-inoculation with Saccharomyces cerevisiae, on the volatile profile of a chemically defined fermented model must. The focus of this [...] Read more.
In this study, we investigated the impact of two native strains of Starmerella bacillaris, used both in pure culture and in a co-inoculation with Saccharomyces cerevisiae, on the volatile profile of a chemically defined fermented model must. The focus of this study was the production of monoterpenes and sesquiterpenes and their potential sensory contributions. Geraniol and linalool were detected in all fermentations with Starmerella bacillaris, in ranges of 26.7–43.9 µg/L and 34.3–41.3 µg/L, respectively, independent of the inoculation strategy used. Both strains produced concentrations above their respective odour thresholds of 20 µg/L and 25.5 µg/L. Odour activity value (OAV) analysis confirmed that fermentations with Starmerella bacillaris, particularly under co-inoculation conditions, generated the highest OAVs for these monoterpenes. Citronellol was only detected in mixed fermentations, while nerolidol and farnesol isomers were produced in variable amounts, depending on the strain and inoculation strategy, at concentrations below the odour threshold. These findings demonstrate the ability of Starmerella bacillaris to facilitate de novo biosynthesis of linalool, geraniol, and sesquiterpenes during alcoholic fermentation—in the case of linalool and geraniol, at concentrations exceeding their respective odour thresholds—highlighting the biotechnological potential of these native strains to enhance aroma in wines, particularly those made from neutral grape varieties. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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20 pages, 1664 KB  
Article
Phenolic Evolution During Industrial Red Wine Fermentations with Different Sequential Air Injection Regimes
by Paula A. Peña-Martínez, Alvaro Peña-Neira and V. Felipe Laurie
Fermentation 2025, 11(8), 446; https://doi.org/10.3390/fermentation11080446 - 31 Jul 2025
Viewed by 801
Abstract
During red wine production, managing the pomace cap is key for a successful fermentation, allowing the extraction of phenolics and other metabolites and providing the necessary oxygen for yeast activity. In recent years, automatic cap management systems based on the injection of gases [...] Read more.
During red wine production, managing the pomace cap is key for a successful fermentation, allowing the extraction of phenolics and other metabolites and providing the necessary oxygen for yeast activity. In recent years, automatic cap management systems based on the injection of gases have gained popularity, despite the limited scientific information regarding the outcomes of their use. This trial aimed to evaluate the composition of wine during industrial red wine fermentations using an automatic sequential air injection system (i.e., AirMixing MITM). Fourteen lots of Cabernet Sauvignon grapes were fermented using four air injection regimes, where the intensity and daily frequency of air injections were set to either low or high. As expected, the treatment combining high-intensity and high-frequency air injection produced the largest dissolved oxygen peaks reaching up to 1.9 mg L−1 per cycle, compared to 0.1 mg L−1 in the low-intensity and low-frequency treatment. Yet, in all cases, little to no accumulation of oxygen overtime was observed. Regarding phenolics, the highest intensity and frequency of air injections led to the fastest increase in total phenolics, anthocyanins, short polymeric pigments, and tannin concentration, although compositional differences among treatments equilibrate by the end of fermentation. The main differences in phenolic compounds observed during fermentation were mediated by temperature variation among wine tanks. Based on these findings, it is advisable to keep the characterizing kinetics of phenolic extraction and expand the study to the aroma evolution of wines fermented with this technology. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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16 pages, 1680 KB  
Article
The Effect of ESTAAN on Must Browning Induced by Fungal Disease (Botrytis cinerea) That Affects Grapes
by Martin Novosad, Josef Licek, Michal Kumsta, Mojmir Baron and Jiri Sochor
Fermentation 2025, 11(7), 360; https://doi.org/10.3390/fermentation11070360 - 20 Jun 2025
Viewed by 598
Abstract
Laccase, produced by the fungus Botrytis cinerea, is a key enzyme that catalyzes the oxidation of phenolic compounds, leading to a deterioration in the sensory quality of the must. This study investigates the comparative efficacy of the plant-based preparation ESTAAN and sulfur [...] Read more.
Laccase, produced by the fungus Botrytis cinerea, is a key enzyme that catalyzes the oxidation of phenolic compounds, leading to a deterioration in the sensory quality of the must. This study investigates the comparative efficacy of the plant-based preparation ESTAAN and sulfur dioxide (SO2) in inhibiting enzymatic oxidation caused by laccase in the must of botrytized Riesling grapes (Vitis vinifera L.). Our aim was to assess the potential to reduce the added level of SO2 while maintaining technological stability. Laccase activity was evaluated through spectrophotometric analysis. In addition, HPLC was used to determine the acetaldehyde content and the content of selected organic acids, whereas GC-MS was used to analyze geraniol and Fatty Acid Ester. The results demonstrated that ESTAAN significantly reduces laccase activity and limits phenolic oxidation. The combination of ESTAAN and SO2 demonstrated a synergistic effect, allowing for a reduction in the dosage of sulfite. These findings support the use of ESTAAN as a promising alternative or as a supplement with sulfur dioxide. Full article
(This article belongs to the Special Issue Biotechnology in Winemaking)
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18 pages, 1145 KB  
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 995
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 KB  
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
Cited by 1 | Viewed by 967
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 KB  
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
Cited by 1 | Viewed by 956
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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