Research Advances in Wine Technology and Microbiology

Dear Colleagues,

Winemaking is a traditional procedure that is currently facing emerging challenges. For instance, global warming negatively affects viticulture and winemaking, posing a risk to winegrowing in several regions. Concerns about health issues associated with wine-drinking have also been put forward by consumers, while the strong competition in the wine market sets new priorities for the sector. In this context, recent improvements in wine technology and microbiology embracing new technologies provide deeper insight into the function of the grape/wine system and may offer new solutions for the wine sector. For example, microorganisms that until recently were considered a threat in winemaking are now increasingly used to improve wine quality. New techniques are proposed to accelerate wine aging without affecting quality.  

The aim of the present Special Issue is to provide recent advancements in wine microbiology and technology that will contribute to the deepest understanding of the function of grape/wine systems and to the improvement of wine quality.         

Dr. Aspasia Nisiotou
Prof. Dr. Panagiotis Kandylis
Guest Editors

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