The Winemaking Processes Applied to the Industrial Level of Wines

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:

1. Analysis of the influence of different fermentation processes on wine quality;
2. The application of cross-disciplinary emerging technologies in the wine brewing process;
3. Evaluation of the impact of quality control of wine grapes on wine making and wine quality;
4. Exploration of wine flavor characteristics and exploration of formation mechanisms;
5. The birth, evolution, and development of winemaking techniques around the world, as well as their impact on the current wine industry;
6. Differences between other fruit wines and winemaking techniques, as well as innovations in winemaking techniques;
7. Analysis of the influence of different grape varieties and yeast varieties on the formation of wine quality and style;
8. 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

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