Saccharomyces cerevisiae Strains and Fermentation: 2nd Edition

Dear Colleagues,

The importance of alcoholic fermentation by yeasts and malolactic fermentation by lactic acid bacteria goes far beyond ethanol production and acid management. In fact, these processes, and thereby the native and artificial microflora, influence the entire production chain and the final composition and quality of the produced wine. The decoding of microbial metabolic pathways but also, for example, the derivation of parameters for process control and monitoring are current fields of research.

The progressing climate change is a huge challenge to which one can only respond adequately with intelligent and modern concepts and solutions in vineyards and wineries. These concepts often include the utilization of a wide variety of yeast and bacterial species, that can only be applied securely by means of intelligent process control. Digitalization also plays an important role at this point. Rediscovered traditional knowledge and experience has often only been made useable and profitable again through modern research. This is especially valid for wine production, where consumers increasingly prefer unique and, above all, authentic products.

This Special Issue is intended to provide an opportunity to publish recent studies that address current matters of wine fermentation. If you would like to contribute a review paper, please contact one of the editors to discuss the topic’s relevance before submitting the manuscript.

Dr. Chiara Nadai
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 2600 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.

• Saccharomyces cerevisiae strains
• fermentation
• wine
• oenology
• microflora
• malolactic fermentation
• metabolic pathways
• climate change