Microbiological Studies on Wine Fermentation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (31 August 2024) | Viewed by 1341
Special Issue Editors
Interests: physicochemical aspects in food biotechnology; food quality and safety; the kinetic study of alcoholic fermentation; physical chemistry of interfaces
Special Issues, Collections and Topics in MDPI journals
Interests: physicochemical aspects of food processing; the development of new chromatographic techniques for determining physicochemical quantities; physicochemical studies of alcoholic fermentation
Special Issues, Collections and Topics in MDPI journals
Interests: lactic acid bacteria; probiotics; functional foods; dairy products; meat products; bacterial genetics; genomics; metagenomics; bacteriocins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The pivotal role of microorganisms in wine fermentation is well-established in enological science, as these microorganisms are key determinants of the wine's flavor, aroma, and overall quality. This complex biochemical process involves the orchestrated interaction of a diverse microbial ecosystem, predominantly yeast and bacteria. Saccharomyces cerevisiae, a yeast species, is the primary agent in alcoholic fermentation, catalyzing the conversion of grape sugars into ethanol and carbon dioxide. Beyond this, non-saccharomyces yeasts contribute significantly to developing the wine’s secondary aroma compounds, adding layers of complexity to the flavor profile. Concurrently, lactic acid bacteria play a crucial role in malolactic fermentation and may also contribute to the sensory characteristics of the wine, either positively or negatively. A thorough understanding of these microbiological dynamics and interactions is critical for enologists and winemakers, enabling them to manipulate fermentation conditions and optimize the sensory attributes and quality of the final product.
This Special Issue delves into the cutting-edge realm of omics technologies to characterize the microbiota pivotal to wine fermentation. We invite contributions that utilize genomic, transcriptomic, proteomic, and metabolomic analyses to elucidate the technological characteristics of both saccharomyces cerevisiae and non-saccharomyces yeasts, as well as lactic acid bacteria. Articles exploring the dynamic interactions and metabolic pathways of these microorganisms through advanced omics techniques are highly valued. Additionally, we encourage submissions that present the kinetic studies of wine fermentation, employing different yeast strains to understand strain-specific fermentation profiles. This Special Issue aims to bridge traditional enological practices with modern omics-based insights, offering a more profound understanding of the microbiological aspects of wine fermentation.
Prof. Dr. John Kapolos
Dr. Athanasia Koliadima
Dr. Konstantinos Papadimitriou
Guest Editors
Manuscript Submission Information
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Keywords
- wine
- saccharomyces cerevisiae
- non-saccharomyces yeasts
- wine-related Lactic acid bacteria
- genomics
- metagenomics
- metabolomics
- genetic modification
- immobilization
- secondary aroma compounds
- technological characteristics
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