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Special Issue "Brewing & Distilling"
A special issue of Fermentation (ISSN 2311-5637).
Deadline for manuscript submissions: closed (30 September 2018).
Both beer and distilled beverages are characterised by the presence of alcohol, which is always derived by means of fermentation. In order to produce the vast variety of quality beers and distilled beverages, a very large array of fermentative organisms is utilised, either as pure cultures or mixed cultures. On the one hand the fermentation can be managed through careful selection of suitable strains, while on the other hand the fermentation can be managed through providing the most suitable conditions under which the fermentation can be carried out.
This Special Issue of Fermentation aims to disseminate recent innovative research regarding all aspects of fermentation as it applies to the brewing and distilling industries, as well as authoritative reviews that compile information from previously published material. Topics include (and are not limited to): Yeast and bacterial physiology as it applies to brewing and distilling; starter culture management; mixed culture fermentations; spoilage; spontaneous fermentations; yeast genetics; strain improvements; process intensification; fermentation vessels (e.g., wood vs. stainless steel); fermentation technology; fermentation management; hygiene and sanitation; etc.
Prof. Dr. Frank Vriesekoop
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 1000 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.
- yeast and bacterial physiology
- starter culture management
- mixed culture fermentations
- spontaneous fermentations
- yeast genetics
- strain improvements
- process intensification
- fermentation vessels
- fermentation technology
- fermentation management