Special Issue "Uniqueness, Diversity and Quality of Cider"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (31 October 2021).
Interests: chemical characterisation of ciders (polyphenols and volatile components); agri-food industrial by-products; sensory analysis; quality control
Interests: oenological microbiology; yeast biodiversity
Not only is cider a part of the cultural heritage of many European countries, it is also the beverage whose consumption is experiencing one of the most significant growth rises worldwide.
According to the legal definition, cider is the alcoholic beverage made by the fermentation of apple juices. This definition includes a number of products differing in alcoholic contents: low-alcohol and free-alcohol drinks, traditional ciders protected by geographical quality schemes, highly-valued specialties such as ice or fire ciders, and innovative flavoured ciders containing juice of other fruits and extracts.
As the cider industry is significantly smaller in size than those of wine or beer, the information about cider quality and characteristics is limited. Furthermore, research aimed at evaluating the effects of different agronomic and technological factors on the intrinsic attributes of this beverage is still scarce. More studies to evaluate the use of specific cider apples, the rich microbial biodiversity involved in spontaneous fermentations, the steps of the making process, the influence of new processing and stabilising technologies, and the particularities of the chemical and sensory profiles of ciders are needed to increase knowledge about this beverage and, eventually, the willingness of consumers to taste and enjoy ciders.
Original research articles, reviews and commentaries dealing with the characterisation of ciders and the factors influencing their quality are welcome for inclusion in this Special Issue. Potential topics may include:
- Cider-making processes, innovative processing technologies;
- The role of apple varieties in cider chemical composition and quality;
- Microorganisms involved in the fermentation process and cider spoilage;
- Cider packaging and storage;
- Compounds relevant to cider quality (polyphenols, volatiles, macromolecules, etc.);
- Sensory description, quality certification, consumer trends;
- The optimisation of analytical methods;
- Development of new products;
- Impact of climate change on cider production and/or quality.
Dr. Anna Picinelli-Lobo
Dr. Christian Ariel Lopes
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 papers will be 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. Beverages is an international peer-reviewed open access quarterly 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 1400 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.
- flavour compounds
- sensory characteristics
- product development
- analytical methods
- climate change