Fruit Wine Fermentation and Microbial Communities
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 23
Special Issue Editor
Special Issue Information
Dear Colleagues,
Fruit wine is an alcoholic beverage that uses different fruits as a raw material and is made by crushing, juicing, and fermenting fruit. The research and development of fruit wine is important for reducing the fruit waste and promoting regional economic development. Fruit wine products are deeply loved by consumers for their high nutritional value, rich fruit aroma, and multi-layered taste. In recent years, with the development of instruments, equipment, and biotechnology, new insights into the chemical components and microbial communities of fruit wine have been revealed, and significant progress has been made regarding microorganisms’ role in shaping the quality of fruit wine. This Special Issue aims to provide a platform for researchers studying fruit wine to exchange and share research results and updates on the nutritional components, flavor characteristics, aroma substances, and metabolic components of fruit wine; on the fermentation characteristics of the strain; and on microbial diversity and the connection between microorganisms and the flavor of fruit wine. To this end, we cordially invite you to submit original research articles, review articles, and short communications on various aspects of fruit wine covering microbial diversity, flavor, volatile compounds, and metabolic aspects.
Dr. Feifei Gao
Guest Editor
Manuscript Submission Information
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Keywords
- fruit wine
- fermentation
- lactic acid bacteria
- yeast
- microbial diversity
- flavor
- volatile compounds
- metabolites
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