Effects of Processing Technology on the Quality of Wine and Winemaking By-Products
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 2
Special Issue Editor
Interests: handcrafted beer; yeast; fermentation; phenolic compounds; volatile compounds; sensory analysis; wine making
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Modern winemaking increasingly relies on technological innovation, and this Special Issue invites experts to submit research addressing the critical influence of these processing technologies on wine quality and the value of its by-products. We request original articles and comprehensive reviews covering topics such as the impact of processing and the application of new technologies on the composition, sensory profile, and stability of wine or on overall wine quality. Additionally, we are interested in studies detailing the impact of processing on the composition, recovery, and valorization of by-products, as well as analyses of the sustainability and energy efficiency of new winemaking processes.
This Special Issue will provide a platform for disseminating cutting-edge knowledge driving oenological quality and the circular economy in the wine industry, offering a vital space for the scientific community to share their latest contributions. We look forward to receiving high-quality manuscripts that advance this field.
Dr. Cristina Lasanta
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 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
- winemaking technology
- wine quality
- by-product valorization
- sensory profile
- sustainability
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