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Fermentation
Special Issues
Wine and Beer Fermentation
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Wine and Beer Fermentation

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

Deadline for manuscript submissions: 31 May 2024 | Viewed by 1345

Special Issue Editor

Prof. Dr. Giuseppe Italo Francesco Perretti

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
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, 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 entire food chain controlled, from raw materials to consumption, passing through 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.

Prof. Dr. Giuseppe 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 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.

Keywords

  • wine and beer fermentation
  • non-conventional yeasts
  • NAB and LAB
  • fermentation technology
  • alcoholic beverages
  • microbial
  • winemaking

Published Papers (1 paper)

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Research

26 pages, 5115 KiB  
Article
Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions
by Paolo Passaghe, Lara Tat, Alba Goi, Luca Vit and Stefano Buiatti
Fermentation 2024, 10(1), 30; https://doi.org/10.3390/fermentation10010030 - 29 Dec 2023
Viewed by 1084
Abstract
This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the [...] Read more.
This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the fermenter when the yeast is added for fermentation. The reference beers were produced employing the “traditional” late hopping technique, and the experimental beers were produced using the dip hopping technique. A variety of hops with a significant concentration of essential oil and a strain of yeast with high β-glucosidic activity capable of releasing aromatic molecules from precursors supplied by hops were used. The samples were analysed in terms of alcohol content, degree of attenuation, colour, and bitterness. Sensory analysis and gas chromatography analysis were also performed. The data showed statistically significant differences between the reference beers and the experimental beers, with the latter featuring greater hints of citrus, fruity, floral, and spicy aromas. As an overall effect, there was an increase in the olfactory and gustatory pleasantness of the beers produced with the dip hopping technique. Full article
(This article belongs to the Special Issue Wine and Beer Fermentation)
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