Special Issue "Advances in Wine Fermentation"

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 August 2021.

Special Issue Editor

Prof. Dr. Sergi Maicas
E-Mail Website
Guest Editor
Department of Microbiology and Ecology (Universitat de València), Burjassot, Spain
Interests: wine; fermentation; yeasts; lactic acid bacteria
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation is a well-known natural process used by humanity for thousands of years with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. Upon a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must, to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with \textit{Saccharomyces cerevisiae} strains, the most common and commercially available yeast and some lactic acid bacteria. They are well known for their fermentative behavior and technological characteristics which allow obtaining products of uniform and standard quality. But fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine or retaining fruity characters. Finally, once strictly fermentation is completed, and most of the yeast die, wine evolution continues until the production of the final product.

This issue calls for reviews and original research articles related to the development of wine fermentations including traditional, and also new processes.

Prof. Dr. Sergi Maicas
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 papers will be 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 quarterly 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 1600 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

  • wine
  • fermentation
  • yeast
  • lactic acid bacteria

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Article
A Statistical Workflow to Evaluate the Modulation of Wine Metabolome and Its Contribution to the Sensory Attributes
Fermentation 2021, 7(2), 72; https://doi.org/10.3390/fermentation7020072 - 05 May 2021
Viewed by 671
Abstract
A data-processing and statistical analysis workflow was proposed to evaluate the metabolic changes and its contribution to the sensory characteristics of different wines. This workflow was applied to rosé wines from different fermentation strategies. The metabolome was acquired by means of two high-throughput [...] Read more.
A data-processing and statistical analysis workflow was proposed to evaluate the metabolic changes and its contribution to the sensory characteristics of different wines. This workflow was applied to rosé wines from different fermentation strategies. The metabolome was acquired by means of two high-throughput techniques: gas chromatography–mass spectrometry (GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for volatile and non-volatile metabolites, respectively, in an untargeted approach, while the sensory evaluation of the wines was performed by a trained panel. Wine volatile and non-volatile metabolites modulation was independently evaluated by means of partial least squares discriminant analysis (PLS-DA), obtaining potential markers of the fermentation strategies. Then, the complete metabolome was integrated by means of sparse generalised canonical correlation analysis discriminant analysis (sGCC-DA). This integrative approach revealed a high link between the volatile and non-volatile data, and additional potential metabolite markers of the fermentation strategies were found. Subsequently, the evaluation of the contribution of metabolome to the sensory characteristics of wines was carried out. First, the all-relevant metabolites affected by the different fermentation processes were selected using PLS-DA and random forest (RF). Each set of volatile and non-volatile metabolites selected was then related to the sensory attributes of the wines by means of partial least squares regression (PLSR). Finally, the relationships among the three datasets were complementary evaluated using regularised generalised canonical correlation analysis (RGCCA), revealing new correlations among metabolites and sensory data. Full article
(This article belongs to the Special Issue Advances in Wine Fermentation)
Show Figures

Graphical abstract

Back to TopTop