Wine Fermentation and Aging - Evolution of Chemical and Sensory Profile
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 (1 July 2023) | Viewed by 6369
Special Issue Editors
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; oenology; analytical methods; winemaking; wine stability; phenolic compounds; aroma compounds; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The winemaking process involves several operations, but the fermentation process is one of the most important that affects wine sensory profile and aging characteristics. Important developments in fermentation technology have occurred in the last years, resulting in the improvement of the wine quality besides making it possible to produce quality wines with a wide range of characteristics. The winery equipment with adequate control of the fermentation process is strongly associated with the existence of accurate fermentation models capable of predicting the fermentation process in advance with the use of suitable sensors which permit the key process variables to be measured.
This Special Issue is dedicated to wine fermentation and aging as well as to the evolution of chemical and sensory profiles during the fermentation and aging process. Potential topics include but are not limited to wine fermentation, alcoholic and malolactic fermentation, biochemistry of fermentation, the impact of fermentation on the wine chemistry and wine sensory profile, wine aging chemistry, and wine microbial spoilage, wine safety, and wine off-flavors, also to the application of precision enology during the wine fermentation and aging process. Original and review papers dealing with all these aspects are welcome for inclusion in this Special Issue of Fermentation.
Prof. Dr. Fernanda Cosme
Prof. Dr. Fernando M. Nunes
Prof. Dr. Luís Filipe-Ribeiro
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
- wine fermentation
- alcoholic fermentation
- malolactic fermentation
- biochemistry of fermentations
- impact of fermentation on wine chemistry
- wine aromatic profile
- impact of fermentation on wine sensory profile
- microbial spoilers, wine safety and wine off-flavors
- wine aging chemistry
- precision enology in wine fermentation and aging
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.