Impact of Protein in Alcoholic Beverages Quality
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (30 November 2019) | Viewed by 944
Special Issue Editors
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals
2. CQ-VR, Chemistry Research Centre, 5000-801 Vila Real, Portugal
Interests: wine; grapes; phenolic compounds; enology; winemaking; wine aging process
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nutritional value, sensory quality, and stability are the most important qualities of alcoholic beverages. Many different compounds affect the physicochemical and sensory properties of alcohol beverages. Proteins play a key role in the technological process and final quality of alcoholic beverages. For example, wine proteins are either from the grapes (Vitis vinifera) or from yeast, which release mainly mannoproteins and proteases. The amount of proteins in wine and beer are related to the technological process of its production, especially during fermentation. Proteins are important in the production and maintenance of foam in sparkling wines and in beer. Exogenous protein could also be used in the alcoholic beverage industry as fining agents to facilitate operations, such as clarification and filtration, to modify sensory characteristics, to improve product stability and extend its shelf life.
Thus, the objective of this Special Issue is to publish a compilation of original research and review papers that cover different aspects of proteins in alcoholic beverages.
This Special Issue aims to increase our understanding of proteins in alcoholic beverages, therefore the following topics are of interest:
- proteins in alcoholic beverages (beer, wine, cider, ....)
- impact of alcoholic beverages processing on protein composition and stability
- analytical methods for protein quantification and identification
- protein treatments to improve alcoholic beverages quality and stability
- interaction of protein-polyphenols
- role of proteins on sensory characteristics
- impact of beverages proteins on human health
- antimicrobial influence of peptides in alcoholic beverages and potential positive effect on human health
Prof. Fernanda Cosme
Prof. António Manuel Jordão
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. 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 1600 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
- protein
- alcoholic beverages
- wine
- beer
- cider
- stability
- sensory proprieties
- nutritional value
- human health
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