Winemaking: Innovative Technology and Sensory Analysis
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 807
Special Issue Editor
Interests: fruit wine; beer; rice wine; winemaking technology and microorganisms; flavor characteristics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global demand for high-quality alcoholic beverages, including fruit wines, beer, rice wine, sake, whisky, distilled beverages, and spirits, is rapidly increasing. Innovations in manufacture technologies, winemaking strains, and novel raw materials play a crucial role in enhancing the flavor and overall quality of these beverages. Sensory attributes such as flavor, mouthfeel, color, and clarity are key factors affecting consumer acceptance.
Fermentation is a complex process influenced by various factors, including microorganism selection, fermentation conditions, and raw material composition, which significantly impact the sensory properties of the final product. Advancements in fermentation technologies, yeast optimization, controlling oxidative browning, and flavor analysis are essential to improve product quality and consistency.
This Special Issue aims at presenting recent research on innovative manufacture technologies, winemaking strain selection, and the sensory analysis of alcoholic beverages. Topics include the following:
Advances in fermentation technologies for various alcoholic beverages.
Winemaking strain selection for improving fermentation efficiency and flavor.
Flavor analysis techniques, including sensory and instrumental methods.
The application of new raw materials in enhancing flavor and quality.
Formation mechanism and regulation of oxidative browning in fruit wines.
The impact of fermentation parameters on sensory characteristics.
Sedimentation and turbidity analysis for quality control.
Dr. Dianhui Wu
Guest Editor
Manuscript Submission Information
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Keywords
- alcoholic beverages
- fermentation technology
- winemaking microorganism
- novel raw materials
- sensory attributes
- molecular sensory science
- flavor analysis
- wine quality
- oxidative browning
- precipitation of wine
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