Editorial Board Members’ Collection Series in “Wine Processing: Physicochemical, Microbiological and Sensory Insights”
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 83
Special Issue Editors
Interests: food science and microbiology; fermented foods; wine microbiology
Interests: wine chemistry; wine colloids; automation in winemaking; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Interests: volatiles; phenolics; winemaking techniques; viticulture; grape secondary metabolism; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Winemaking is a very complex and multifaceted process. Important decisions must be taken every time you move from one step to the next. Understanding the science behind each decision is essential for producing high-quality wines. The sensory profile of the final product is the result of many physicochemical reactions and microbiological factors. Operations such as clarification, pressing, stabilization, aging, packaging, etc., will influence the development of complex aromas and flavours through chemical reactions between the wine components. It is well known that microorganisms play a crucial role on wine composition. In fact, fermentation-derived volatile compounds contribute, decisively, to the total aroma composition of wine.
This Special Issue aims to highlight the most recent knowledge and advances on the chemistry, biochemistry and microbiology of wine processing and technology and on the impact of oenological interventions on the quality and acceptability of the wine. Both critical reviews and research articles are welcome.
Dr. Jose Antonio Couto
Dr. Milena Lambri
Prof. Dr. Changqing Duan
Guest Editors
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. 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
- wine quality
- volatile composition
- phenolic composition
- microbiota fermentation
- winemaking technologies
- managing sensory evaluation
