Microbiology of Vinification: Related Processes and Future Perspectives
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 January 2022) | Viewed by 392
Special Issue Editors
Interests: bacterial and fungal gene cloning and regulation; transgenic biotechnology; transgenic plants; molecular plant pathology; molecular plant taxonomy
Special Issue Information
Dear Colleagues,
The fermentation of food and beverages is an ancient procedure, used by humans mainly for preservation purposes. Vinification is an equally ancient fermentation method, used to produce wine. Today, vinification constitutes the main subject of an immense industrial sector worldwide. This sector has, however, recently begun to face various new challenges, including: (1) The need to satisfy the consumers’ demand for the diversification of the wine taste, aroma and texture. (2) The need to lower the alcohol content of the wines. This need stems from the respective demand of a large fraction of consumers, but also from environmental changes, i.e., the worldwide temperature increase, which results in the increased sugar content of produced musts and therefore in the production of wines with a higher alcohol content. (3) The generally accepted need, in light of obvious health risks, for wines with a lower sulfite content.
These are the main areas that are going to be addressed. Thus, this Special Issue will cover the following topics:
- Microbiology of single inoculum vinifications
- Microbiology of vinifications with mixed yeast inocula
- Low-ethanol-content grape must fermentations
- Low-sulfite-content grape must fermentations
- Exploitation of environmental yeast isolates
Prof. Dr. Efstathios Hatziloukas
Prof. Dr. Amalia-Sofia Afendra
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. Applied Sciences is an international peer-reviewed open access semimonthly 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 2400 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
- microbiology of vinification
- Saccharomyces cerevisiae
- non-Saccharomyces yeasts
- low-ethanol grape must fermentations
- sulfites’ content of wines
- environmental yeast isolates
