New Insight and Current Trends in Oenological Microbiology
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 December 2021) | Viewed by 12154
Special Issue Editors
Interests: beer; wine; agri-food fermentations; microbial starters; microbial biomass production
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation; direct injection mass spectrometry; bioprocess; microbes; volatilomics; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; food microbiology; wine yeasts; lactic acid bacteria; fermentation; biocontrol; starter cultures
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Wine is a fermented beverage with fundamental global socio-economic relevance. Fermentative steps related to wine production are accompanied by complex biological processes, mainly relying on biochemical interactions between grape must and diverse microorganisms such as fungi, yeasts, and bacteria.
Non-Saccharomyces yeasts promote the spontaneous alcoholic fermentation (AF), and, subsequently, Saccharomyces cerevisiae proliferates, dominating and completing this crucial fermentative phase. Even though several non-Saccharomyces species are still considered spoilage microorganisms, numerous non-Saccharomyces strains, in recent years, have been studied and were demonstrated to enhance the chemical, physical, and sensory properties of the produced wines. The term ‘malolactic fermentation (MLF)’ refers to the bioconversion of L-malic acid into L-lactic acid and CO2, as a result of the malolactic bacteria metabolism in wine. Oenococcus oeni strains mainly carry out the MLF, but also other lactic bacteria, such as Lactoplantibacillus plantarum have displayed their ability to promote MLF in wine. Finally, in wines, several undesired microorganisms can depreciate wine quality and safety, with losses in production and possible negative impacts on human health.
The concept of “microbial terroir” is receiving growing attention in modern winemaking. Recently, great emphasis has been placed on the preservation and characterization of indigenous microflora associated with a specific terroir to enhance the typicity of Regional and National productions. The employment of selected autochthonous non-Saccharomyces species together with S. cerevisiae and, eventually, with malolactic bacteria indigenous strains, has been suggested to reproduce the addressable aromatic complexity of spontaneous fermentations, thus enhancing wine chemical and sensory attributes. This Special Issue will highlight the most recent advances in the following subjects:
- Wine microbiology;
- Yeast and lactic acid bacteria metabolism in wine;
- Alcoholic fermentation;
- Malolactic fermentation;
- Evaluation of commercial starter cultures in oenology;
- Study of autochthonous microbes associated with specific grapevine varieties and terroirs;
- Microbial impact on wine chemistry;
- Microbial resources and wine aging;
- Microbial resources and wine stability;
- Microbes, wine chemicals, and sensory analysis;
- Microbial spoilers, wine depreciation, and wine off-flavors;
- Undesired microbes and wine safety.
Dr. Francesco Grieco
Dr. Vittorio Capozzi
Dr. Carmen Berbegal
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
- Alcoholic fermentation
- malolactic fermentation
- Saccharomyces cerevisiae
- non-Saccharomyces species
- lactic acid bacteria
- fermentation starters
- wine quality
- wine spoilage
- wine safety
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