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 13
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
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Keywords
- alcoholic fermentation
- yeast metabolism
- Saccharomyces cerevisiae
- non-Saccharomyces
- native microbiota
- aroma profile
- volatile compounds
- sensory features
- aroma
- mouthfeel
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