The Past, Present and Future of the Fruit Wine Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 30 May 2024 | Viewed by 147
Special Issue Editors
Interests: grape/wine/fruit wine green production; quality analysis and comprehensive evaluation
Interests: processing of fruits and vegetables
2. Agricultural Products Quality Standards and Testing Technology Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, China
Interests: quality analysis and comprehensive evaluation of grape/wine/fruit wine
Special Issue Information
Dear Colleagues,
An increasing number of consumers are choosing fermented fruit wine with a lower alcohol content and richer flavor over more common alternatives. Fruit wine, especially red wine and white wine, has become a staple in the food industry. This Special Issue will review the history of fruit wine, analyze current hot spots in this field, and explore future development directions of the fruit wine industry. Topics to be addressed include, but are not limited to, the following:
(1) The fermentation adaptability of different fruit varieties;
(2) The change mechanism of bioactive compounds in fruit wine processing;
(3) The influencing mechanism of key processing unit operation in core nutrient components and efficient retention of nutrients;
(4) The development of traditional and new yeasts and their application in high-quality fruit wine;
(5) Flavor/taste/aroma profiles in fruit wine;
(6) Authenticity and traceability and microbial biotechnological approaches aiming to improve food safety and potential health benefits;
(7) Analysis of components in fruit wine and/ or rapid methods and innovative applications;
(8) Methods for determining roles of fruit wine components in human health using omics technologies and/or system biology.
Dr. Xianagyu Sun
Dr. Tingting Ma
Guest Editors
Dr. Qian Ge
Guest Editor Assistant
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
- fruit wine
- wine
- yeast
- processing and wine making
- bioactive compounds
- health effects
