Yeast Derivatives from the Vineyard to the Winery: Impact on Wine Physical and Chemical Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (22 November 2023) | Viewed by 207
Special Issue Editors
Interests: wine and beer fermentation; wine stability; wine polysaccharides and mannoproteins characterization; physiology and enzymatic activities of non-conventional wine yeasts
Special Issues, Collections and Topics in MDPI journals
Interests: fermented beverages; yeast physiology; yeast biotechnology; microbial interactions; natural antimicrobials non-conventional yeasts, carotenoids
Special Issues, Collections and Topics in MDPI journals
Interests: wine; volatiles; phenolics; vinegars; fruit juices
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The increasing public awareness of sustainable agriculture practices and the production of minimally processed food and beverages are pushing the vine and wine sector towards the utilization of natural processing aids. Among these, yeast derivatives (YDs) are receiving growing attention both from the scientific community and vine and wine producers. YDs are mostly obtained by the inactivation and drying of Saccharomyces or non-Saccharomyces wine-related yeast biomass. YDs include yeasts, yeast autolysates, yeast extracts, yeast cell walls and polysaccharides. In vineyards, YDs may elicit the plant defense response through the activation of secondary biosynthetic pathways and result in a positive effect on the production of volatile and phenolic compounds. In cellars, YD application during the winemaking process may increase the overall quality of wine in terms of colloidal and oxidative stability and sensory properties.
This Special Issue aims to collect recent cutting-edge research advances for the development of further knowledge on YDs. Original research articles and up-to-date reviews regarding the following subjects are welcomed:
- YD composition and characterization;
- Conventional and innovative technologies for the production and utilization of YDs;
- Impact of YDs on vine and wine;
- Exploitation of spent yeasts for the production of YDs in a circular economy perspective.
Dr. Paola Domizio
Dr. Ilaria Mannazzu
Dr. Fabio Chinnici
Guest Editors
Manuscript Submission Information
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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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- YD composition and characterization
- conventional and innovative technologies for the production and utilization of YDs
- impact of YDs on vine and wine
- exploitation of spent yeasts for the production of YDs in a circular economy perspective
