Wine Fermentation Microorganisms
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 136
Special Issue Editors
Interests: food fermentation; microbial communities; wine fermentation; massive sequencing; lactic acid bacteria; yeast; non-Saccharomyces yeast; molecular biology
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; wine fermentation; lactic acid bacteria; Oenococcus oeni; non-Saccharomyces; by-product revalorization; wine lees; proteomics; transcriptomics; bioprotection
Special Issue Information
Dear Colleagues,
Wine fermentation is a complex biochemical process driven by a diverse community of microorganisms, primarily yeasts and bacteria, which influence the sensory properties, quality, and stability of the final product. Advances in microbiology, biotechnology, and omics technologies have significantly enhanced our understanding of microbial diversity and metabolic interactions and their impact on fermentation dynamics.
This Special Issue of Microorganisms will explore the latest research on the role of microorganisms in wine fermentation. As Guest Editors, we welcome original research articles, reviews, and short communications covering, but not limited to, microbial diversity and dynamics in wine fermentation; the role of non-Saccharomyces yeasts and lactic acid bacteria in winemaking; metabolic interactions between yeast and bacteria during fermentation; innovations in microbial management for improved wine quality; the impact of fermentation microbiota on wine aroma and flavor; the application of omics technologies (genomics, transcriptomics, proteomics, and metabolomics) in wine microbiology; biocontrol strategies and microbial-driven approaches to wine spoilage prevention; and fermentation management in organic, biodynamic, and natural winemaking
By bringing together leading researchers in wine microbiology, this Special Issue will advance scientific knowledge and provide innovative solutions for winemakers. We invite experts in microbiology, oenology, and related fields to share their latest findings and insights.
We look forward to receiving your valuable contributions to this Special Issue.
Dr. Maria Del Carmen Portillo
Dr. Aitor Balmaseda
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.
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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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
- microbial diversity
- microbial interactions
- non-Saccharomyces yeasts
- lactic acid bacteria
- omics
- biocontrol strategies
- biodynamic winemaking
- wine quality improvement
- spoilage microorganisms
- starter cultures
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