Wine and Beer Fermentation, 2nd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 15 July 2025 | Viewed by 980
Special Issue Editor
Interests: food science and technology; food processing; food quality; beer science; winemaking
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the evolution of the food and beverage sector, alcoholic beverages, mainly wine and beer, provide higher levels of consumer satisfaction because of their extraordinary mix of history, culture, wellbeing, and rural and economic impacts. Nevertheless, after thousands of years, consumers and entrepreneurial opportunities are pushing research to higher levels of quality, and there is a need for novel scientific information to maintain the control of the entire food chain, from raw materials to consumption, as well as processing and shelf life.
Fermentation is the core processing step, whereby the chemical and physical features of wine and beer interact with the complex metabolism of relevant microorganisms. Therefore, further scientific information on the management and results of wine and beer fermentation are welcomed in this Special Issue. The microbial management of low-alcohol or no-alcohol wines and beers is also a welcomed topic.
Dr. Giuseppe Italo Francesco Perretti
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
- wine and beer fermentation
- non-conventional yeasts
- NAB and LAB
- fermentation technology
- alcoholic beverages
- microbial
- winemaking
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Related Special Issue
- Wine and Beer Fermentation in Fermentation (7 articles)
