Special Issue "New Aspect on 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: 30 November 2021.

Special Issue Editor

Prof. Dr. Alice Vilela
E-Mail Website1 Website2
Guest Editor
CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Department of Biology and Environment, 5001-801 Vila Real, Portugal
Interests: cell culture; biotechnology; fermentation; cell biology; food chemistry; food microbiology; food analysis; food science and technology; food quality; food processing, food sensory evaluation
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Special Issue Information

Dear Colleagues,

The world is changing, and the COVID pandemic is showing that we must take care of ourselves and, not less important, of the environment.

Wine consumers worldwide are also changing their behaviour when deciding which wine to purchase. This change includes consumers’ purchasing decisions based upon how well product satisfy their needs, in terms of pleasantness, health, and nutritional value, as well as how these products affect the environment.

Modern winemakers must promote fermentation that can produce high levels of polyphenols, and other health-promoting compounds, but, at the same time, to minimize concentrations of risky wine ingredients such as sulfites, biogenic amines, heavy metals, mycotoxins, or proteins with allergenic potential.

So, winemakers have been facing additional challenges due to current market demands.

Moreover, they must design wines exhibiting more individual flavours when working with grapes grown under stressful conditions due to distinct climate changes. Innovative winemaking techniques and new yeast strains contribute to solving some of these problems including, the increased sugar concentration of grapes at grape maturity and stuck fermentations that may occur under nitrogen limitations.

The current advances in “omics” technologies and analytical techniques have permitted us to understand better the grape/wine microbial ecosystem and have revealed new perceptions into wine microbiology. It is well known that non-conventional Saccharomyces species considered as spoiling microorganisms in the past are valued beneficial today, as they improve the wine aroma profile when grown in controlled mixed starter fermentations together with S. cerevisiae. Also, current biological approaches are in progress for wine deacidification using Saccharomyces yeasts in addition to the traditional lactic acid bacteria Oenococcus oenii or Lactobacillus plantarum.

The advance in molecular techniques has allowed the construction of yeast species, already with the status of ‘Generally Regarded As Safe’ (GRAS) from the FDA and, therefore, able to be commercialized. The ML01, a Prise de Mousse strain that contains the malate transport gene (mae1), and the 522EC- urea-degrading yeast, able to reduce the production of ethyl carbamate in wine are genetic manipulated yeasts already available in the market.

Notwithstanding these advances, we are still far behind in knowing all about the diverse and vital roles of different microbial species, namely yeasts and bacteria, in wine production, quality, and safety. Several questions regarding the role of individual microorganisms or possible microbial interactions during wine production remain to be clear, including microorganisms that may affect, negatively, wine quality.

This Special Issue includes innovative studies aiming to address wine consumer´s challenges not only in terms of product quality but, also, environmental consciousness.

Prof. Dr. Alice Vilela
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.


  • wine aroma and flavour
  • starter cultures
  • mixed fermentations
  • stuck fermentations
  • yeast hybrids
  • Genetically modified microorganisms
  • microbial ecology
  • enzymes
  • malolactic fermentation
  • human health

Published Papers (1 paper)

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Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level
Fermentation 2021, 7(1), 35; https://doi.org/10.3390/fermentation7010035 - 09 Mar 2021
Cited by 1 | Viewed by 726
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two [...] Read more.
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese. Full article
(This article belongs to the Special Issue New Aspect on Wine Fermentation)
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