From Yeast to Flavor: Engineering Excellence in Wine
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 20 July 2026 | Viewed by 471
Special Issue Editors
Interests: wine; fermentation
Special Issue Information
Dear Colleagues,
Alcoholic fermentation primarily driven by yeasts is the pivotal process transforming grape must into wine. Nevertheless, wine production is experiencing significant evolution, driven by the integration of traditional enology techniques, modern biotechnology and applied microbiology. Beyond their fundamental role in alcoholic fermentation, yeasts, including Saccharomyces and non-Saccharomyces species, have proven to be powerful modulators of key compositional features and, in turn, of sensory wine parameters such as aroma and mouthfeel. Biotechnological and microbiological advancements now allow for a more precise tailoring of these sensory profiles. This is achieved by guiding yeast metabolism to enhance the production of volatile organic compounds, including esters, thiols, and terpenes, and by fine-tuning crucial physicochemical parameters such as pH, organic acid profiles and alcohol content. Nevertheless, challenges remain. The complex interactions between different yeast strains, native microbiota, and must composition require deeper understanding to achieve more predictable and desirable outcomes. Furthermore, aligning these advanced biotechnological tools with growing consumer demand for “natural” and reduced-intervention winemaking presents an ongoing challenge and area for innovation.
Dr. Giovanni Luzzini
Dr. Davide Slaghenaufi
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 250 words) can be sent to the Editorial Office for assessment.
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- yeast metabolism
- Saccharomyces cerevisiae
- non-Saccharomyces
- native microbiota
- aroma profile
- volatile compounds
- sensory features
- aroma
- mouthfeel
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.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
