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 16347
Special Issue Editors
Interests: wine; fermentation; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
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
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Keywords
- wine
- fermentation
- sustainability
- yeast
- lactic acid bacteria
- waste
- residues
- valorization
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