Microbial Grape and Wine Spoilage
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (15 October 2021) | Viewed by 13364
Special Issue Editor
Interests: food microbiology and safety; food science; lactic acid bacteria; yeasts; fermentation; Saccharomyces cerevisiae; wine spoilage; food chemistry; food analysis; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The spoilage of wines by the activity of microorganisms has been a long discussed issue since the seminal work of Louis de Pasteur with acetic bacteria. Therefore, spoilage prevention has always been a major field of wine science.
Microbial agents of alteration include bacteria and yeasts able to proliferate in wines, but a broader view may be undertaken by including fungi that have the ability to change grapes in the vineyard and decrease wine quality indirectly. Preventive measures now include alternatives to sulphur dioxide driven by the growing market for sustainable and “green” products. Moreover, spoilage is presently a concern regarding health issues even if sensory characteristics are not affected.
For this Special Issue, we would like to invite submissions that show what is being currently performed to understand and prevent the microbial metabolism and its deleterious effects on wine properties in all stages of wine production.
Original research and review papers are welcome under the following examples:
- Microbial ecology of grape and wine spoilers from environment to the bottled product;
- Spoiling effects of phytopathogenic and saprophyte molds in grapes;
- Spoiling effects of bacteria and yeasts in grapes and in wines;
- Resistance to conventional and new antimicrobials;
- Preservation processes and technologies;
- Health issues associated with microbial metabolites.
Guest Editor
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Keywords
- bacteria
- moulds
- yeasts
- microbial metabolism
- wine spoilers
- grape rot
- preservatives
- antimicrobials
- off-flavours
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