Recent Research in Wine Microbiology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 2129
Special Issue Editors
Interests: lactic acid bacteria; wine; Oenococcus; food microbiology; fermented foods
Interests: lactic acid bacteria; wine; Oenococcus; food microbiology; fermented foods
Special Issue Information
Dear Colleagues,
Wine production is essentially a microbiological process driven by vineyard and winery anthropogenic factors. Yeasts are the main agents of alcoholic fermentation, transforming most sugars into ethanol, and malolactic fermentation can also happen, in which lactic acid bacteria (LAB) transform the malic acid into lactic acid. Although often yeasts (Saccharomyces cerevisiae) and occasionally LAB (mainly Oenococcus oeni) are inoculated, since the must is not sterilized, the natural microbial diversity of the grapes and cellars plays a relevant role. Of course, the other anthropic activities, such as the treatments in the vineyard and vinification operations, greatly modify this microbial diversity. For instance, non-Saccharomyces yeasts have increasingly been studied and used, because they modulate the chemistry of wine by releasing aroma and other compounds and can decrease the ethanol concentration. On the other hand, this diversity includes some microorganisms to be avoided or inhibited, since they can cause harmful effects or impair the quality of the wine, such as acetic acid bacteria, some LAB, or some yeasts as Brettanomyces.
The current Special Issue will publish recent research in wine microbiology considering all these mentioned aspects, as well as the interactions between the different microorganisms. New systems biology and omics technologies are increasingly used, to better understand the intracellular and extracellular molecular mechanisms, as well as to know the microbial diversity from grape to wine.
Prof. Dr. Albert Bordons
Prof. Dr. Cristina Reguant
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 microbiology
- alcoholic fermentation
- malolactic fermentation
- wine yeasts
- wine bacteria
- Oenococcus
- acetic acid bacteria
- Saccharomyces
- microbial interactions in wine
