The Winemaking Processes Applied to the Industrial Level of Wines
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (25 January 2026) | Viewed by 1887
Special Issue Editors
Interests: processing of fruits and vegetables
Special Issues, Collections and Topics in MDPI journals
Interests: grapes and wine
Special Issues, Collections and Topics in MDPI journals
Interests: quality analysis and comprehensive evaluation of grape/wine/fruit wine
Special Issue Information
Dear Colleagues,
As a processed beverage representative of the field of food fermentation, wine is popular worldwide and has a long history. The development of wine making technology is driving the improvement in wine quality, the upgrading of the wine industry, and the expansion of the wine market. This Special Issue aims to review the development history of wine-making techniques, explore the application of emerging scientific technologies in wine making, and examine the related impacts on wine quality control. The themes of this Special Issue include, but are not limited to, the following:
- Analysis of the influence of different fermentation processes on wine quality;
- The application of cross-disciplinary emerging technologies in the wine brewing process;
- Evaluation of the impact of quality control of wine grapes on wine making and wine quality;
- Exploration of wine flavor characteristics and exploration of formation mechanisms;
- The birth, evolution, and development of winemaking techniques around the world, as well as their impact on the current wine industry;
- Differences between other fruit wines and winemaking techniques, as well as innovations in winemaking techniques;
- Analysis of the influence of different grape varieties and yeast varieties on the formation of wine quality and style;
- Optimization of brewing techniques for different types of wine and prospects for future new types of wine.
Dr. Tingting Ma
Prof. Dr. Xiangyu Sun
Dr. Qian Ge
Guest Editors
Manuscript Submission Information
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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
- wine quality
- wine style
- fermentation processes
- flavor characteristics
- winemaking techniques
- wine grapes
- fruit wine
- grape varieties
- yeast varieties
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