Recent Advances in Microbiology, Aromas and the Metabolism of Alcoholic Beverages
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 18 July 2025 | Viewed by 2237
Special Issue Editors
Interests: development of advanced hyphenated chromatographic techniques (HPLC-UV/RI, LCMS, GCMS) for fermentation control and beverage (juice, wine and cider) quality control, as well as wine and cider aroma profiling; profiling yeast-produced volatile compounds acting as bioreagents having antifungal properties
Interests: ecology and biodiversity of wine and cider yeasts; domestication of wine and cider yeasts; biofungicide yeasts; application of indigenous yeasts in wine and cider production; influence of different viticultural and enological technologies on microbial biodiversity
Special Issue Information
Dear Colleagues,
Yeast selection is an important step in the production of fermented beverages, ciders and wine. Accordingly, yeasts have a significant impact on the synthesis of secondary metabolites during the fermentation of apple/grape juice into alcoholic beverages. Some of these metabolites (e.g., esters, terpenes, norisoprenoids, higher alcohols, volatile phenols and sulfphur-based compounds) have a significant impact on the taste and especially the aroma profile of alcoholic beverages.
This Special Issue aims to highlight research work on various innovative biotechnological aspects of the recent advances in the application of Saccharomyces and non-Saccharomyces yeasts, and their interactions during alcoholic fermentation, with a particular focus on aroma or any other parameters (such as acidity) that play a crucial role in the quality and sensorial characteristics of fermented beverages.
Dr. Mitja Martelanc
Dr. Lorena Butinar
Guest Editors
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 100 words) can be sent to the Editorial Office for announcement on this website.
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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
- quality parameters
- aroma profiling
- wine
- cider
- alcoholic fermentation
- yeast selection
- saccharomyces
- non-Saccharomyces
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