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Fermentation
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Fermentation and Biotechnology in Wine Making
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Fermentation and Biotechnology in Wine Making

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 29 May 2025 | Viewed by 4900

Special Issue Editor

Prof. Dr. Manuel Malfeito Ferreira

E-Mail Website
Guest Editor
Instituto Superior de Agronomia (ISA), University of Lisbon, Lisboa, Portugal
Interests: food spoilage yeasts; yeast ecology; wine fermentation; wine tasting
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine and other fermented beverages have been companions to mankind since the dawn of civilization. Grapes ferment spontaneously but, later or sooner, the output will become vinegar without appropriate technological measures. The simple fermentation process has become increasingly mastered and the yeast Saccharomyces cerevisiae is known as the first domesticated microorganism. Therefore, the developments in biotechnology and winemaking are intrinsically intertwined, enriched by the role of other yeast species, lactic or acetic acid bacteria and filamentous fungi in the process. This Special Issue is dedicated to the most recent advances in this remarkable endeavor.

The topics range from the fundamental microbial genetic improvements and physiological interactions to the latest alternative technologies and monitoring tools, comprising the challenging application of Artificial Intelligence in all stages of winemaking. The response of the scientific community to the emergent challenges imposed by consumer demand for healthier and more sustainable wines is also welcome.

Hopefully, this Special Issue will mirror the commitment of researchers and scholars to keeping wine at the forefront of innovation with societal implications that go beyond those of a simple upgrading in biotechnological processes.

Prof. Dr. Manuel Malfeito Ferreira
Guest Editor

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. Fermentation is an international peer-reviewed open access monthly 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 2100 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

  • microbial genomics
  • microbial physiology
  • fermentation performance
  • grape and wine spoilage
  • sulfite reduction
  • non-thermal technologies
  • ethanol reduction
  • enzymatic activities
  • flavor improvement
  • bioinformatics

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

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26 pages, 3377 KiB  
Article
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking
by Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha and Mkrtich Harutyunyan
Fermentation 2024, 10(8), 401; https://doi.org/10.3390/fermentation10080401 - 2 Aug 2024
Viewed by 1696
Abstract
The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found [...] Read more.
The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats, the absence of wine during the Bell Beaker period remains to be explained. The main goal of this work was to investigate whether the shape of the vessels could influence the performance of spontaneous fermentation, specifically regarding the production of volatile acidity. Crushed grapes or juices from various grape cultivars were fermented in two types of vessels: (i) borosilicate glass beakers (4–5 L) to imitate bell beakers and (ii) Erlenmeyer flasks (5 L) to imitate SSC/AShSh vessels. Fermentations occurred spontaneously, and the wines were analyzed for their conventional physical–chemical parameters (e.g., ethanol content, total acidity, volatile acidity, pH), chromatic characteristics (e.g., wine color intensity, wine hue), and volatile composition by gas-chromatography-flame ionization detection (GC-FID). At the end of fermentation, the yeast species were identified by molecular methods. In addition, wine yields and phenolic composition (e.g., total phenols, anthocyanins, total pigments) were determined for wild grapes in comparison with six red varieties Vitis vinifera L. subsp. sativa (Vinhão, Marufo, Branjo, Melhorio, Castelão and Tempranillo Tinto), chosen as a function of their genetic relatedness with the wild counterpart. Wines produced from V. sylvestris grapes showed higher total acidity and color intensity when compared to the cultivated varieties. Saccharomyces cerevisiae dominated at the end of all spontaneous fermentations in all types of vessels and conditions. Wines fermented in Erlenmeyers showed ethanol concentrations as high as 14.30% (v/v), while the highest ethanol level was 12.30% (v/v) in beakers. Volatile acidity increased to a maximum of 4.33 g/L (acetic acid) in Erlenmeyers and 8.89 g/L in beakers. Therefore, the shape of the vessels influenced the performance of fermentation, probably due to the different exposures to air, leading to vinegary ferments more frequently in open mouths than in conical-shaped flasks. These results provide a hypothesis based on fermentation performance for the absence of wine produced in the Iberian Peninsula until the arrival of Phoenician settlers. Full article
(This article belongs to the Special Issue Fermentation and Biotechnology in Wine Making)
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Review

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28 pages, 2744 KiB  
Review
Pomegranate Wine Production and Quality: A Comprehensive Review
by Kasiemobi Chiagozie Ezeora, Mathabatha Evodia Setati, Olaniyi Amos Fawole and Umezuruike Linus Opara
Fermentation 2024, 10(7), 348; https://doi.org/10.3390/fermentation10070348 - 4 Jul 2024
Viewed by 2144
Abstract
Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum [...] Read more.
Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum L.) is a super fruit known for its richness in bioactive compounds that have been reported to have several therapeutic properties against non-communicable diseases. Diverse products can be obtained from the valorization of pomegranate fruit, including wines, supplements, dried arils, juices, vinegar, and syrup. There is no literature evidence of the optimization of the fermentation processes of pomegranate juice that explores the relationships between multiple factors and their interactions. This review provides an overview of the composition of pomegranate fruit and the related health benefits for human health. It also discusses the ways in which pomegranate wine fermentation is impacted by pre-fermentation and fermentation factors. Additionally, it highlights the different subjective and objective techniques for analyzing pomegranate wine quality and the advancement of technologies such as sensors to replace traditional methods of sensory evaluation. It provides comprehensive insights into how different fermentation factors interact and can improve the bioprocess, leading to the production of high-quality wine. Full article
(This article belongs to the Special Issue Fermentation and Biotechnology in Wine Making)
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