sustainability-logo

Journal Browser

Journal Browser

Fermentation and Wine Production

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Chemical Engineering and Technology".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 13451

Special Issue Editors

Department of Microbiology and Ecology, Universitat de València, Burjassot, Spain
Interests: wine; fermentation; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Department of Microbiology and Ecology (Universitat de València), Burjassot, Spain
Interests: wine; fermentation; yeasts, non-Saccharomyces yeasts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine production is one of the most important agricultural activities around the world. The production of wine involves the use of a large number of valuable resources, such as water, fertilizers, and other organic products. Moreover, it produces a large amount of wastewater and organic waste that must be treated adequately to avoid contaminating the areas of production. The nature of the waste produced depends very closely on the specific vinification procedures, which also affect the physical–chemical properties of the residual material generated, whose characteristics determine its subsequent use and even condition the subsequent specific recovery circuit in which can be integrated.

The definition of sustainability is a little complicated due to the special environmental issues of different wine-growing regions. Sustainability can be understood as the process of reduction of residues and its subsequent treatment in the elaboration of the wine. This implies, within the production chain, an adequate management of resources in terms of water and energy efficiency, both in vineyards and wineries. Sustainability will grow in importance in the minds of people, since climate change is a reality in the 21st century. Many practices are included in traditional processes, as well as human resources or limited physical infrastructures during production operations, limiting the updating of technological advances aimed at minimizing the production of waste in wine-growing industries. Therefore, the implementation of waste management in the wine industry is a challenging task, making the development of recovery procedures necessary. The growing demand for final products and the urgency of avoiding the environmental risk of this agroindustrial activity have fostered a legal framework to guarantee the efficiency of the processes and to support improvements in the recovery and recycling procedures.

This issue calls for reviews and original research articles related to the development of sustainable and economically viable wine production systems, waste management approaches and tools, the use of alternative organic fertilizers, and the environmental and social impact of wine production.

Dr. Sergi Maicas
Dr. José Juan Mateo
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. Sustainability 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

  • wine
  • fermentation
  • sustainability
  • yeast
  • lactic acid bacteria
  • waste
  • residues
  • valorization

Published Papers (2 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Editorial

Jump to: Research

10 pages, 258 KiB  
Editorial
Sustainability of Wine Production
by Sergi Maicas and José Juan Mateo
Sustainability 2020, 12(2), 559; https://0-doi-org.brum.beds.ac.uk/10.3390/su12020559 - 11 Jan 2020
Cited by 79 | Viewed by 11164
Abstract
Wine production is one of the most important agricultural activities around the world. The production of wine involves the use of a large number of valuable resources, such as water, fertilizers, and other organic products. Moreover, it produces a large amount of wastewater [...] Read more.
Wine production is one of the most important agricultural activities around the world. The production of wine involves the use of a large number of valuable resources, such as water, fertilizers, and other organic products. Moreover, it produces a large amount of wastewater and organic waste that must be treated adequately to avoid contaminating the areas of production. The nature of the waste produced depends very closely on the specific vinification procedures, which also affect the physical–chemical properties of the residual material generated, whose characteristics determine its subsequent use and even condition the subsequent specific recovery circuit in which can be integrated. Full article
(This article belongs to the Special Issue Fermentation and Wine Production)
Show Figures

Figure 1

Research

Jump to: Editorial

16 pages, 707 KiB  
Article
When the Customer and the Wine Shelf Meet: Factors of Ethnocentrism When Selecting a Bottle of Wine
by Vita Petek, Črtomir Rozman and Jasna Potočnik Topler
Sustainability 2021, 13(21), 12098; https://0-doi-org.brum.beds.ac.uk/10.3390/su132112098 - 02 Nov 2021
Cited by 1 | Viewed by 1476
Abstract
This study examines the importance of wine characteristics when choosing wine, such as the shape and colour of the bottle, type of wine cork, information on the wine label, price and ethnocentrism. Three research questions were proposed in this paper. A quantitative online [...] Read more.
This study examines the importance of wine characteristics when choosing wine, such as the shape and colour of the bottle, type of wine cork, information on the wine label, price and ethnocentrism. Three research questions were proposed in this paper. A quantitative online survey in the form of 458 participants was carried out in Slovenia. Participants were asked questions relating to their wine consumption behaviour. The results of this study show the Spearman’s correlation coefficient between ethnocentrism and country-of-origin importance. These findings benefit winemakers who want to improve their wine sales and learn what characteristics of the wine label are significant. Full article
(This article belongs to the Special Issue Fermentation and Wine Production)
Show Figures

Figure 1

Back to TopTop