Over the last few decades, the international wine market has dramatically changed and sparkling wine production is on the rise and shows no sign of slowing down. Several studies are on the way to face consumer demand and to anticipate potential consumer acceptance.
A general tendency is to diversify sparkling wines. To achieve this aim the potentiality of different grape varieties is under study to confer a varietal fingerprint to the final products. As for the cultivars, the selection of yeasts represents another interesting approach to diversify sparkling wines and to associate them to a specific wine producing area. The conditions of base wine production and secondary fermentation as well as the production technology, yeast autolysis and flocculation, and the aging sur lie, represent other key elements which should be optimized to improve sparkling wine production.
This Research Topic will highlight the latest advances on the following subjects:
• Strain selection (Saccharomyces cerevisiae, non-Saccharomyces yeasts);
• Inoculum strategies;
• Biotechnological strategies to improve sparkling wine production and safety aspects;
• Selection of grape varieties and the effect of vineyard management on sparkling wine characteristics;
• Yeast autolysis and new insights about yeast flocculation;
• Omics approaches (e.g. functional genomics, proteomics) and metabolic and genomic studies of yeasts used for sparkling wine production
We welcome original research, review and mini-review articles.
Over the last few decades, the international wine market has dramatically changed and sparkling wine production is on the rise and shows no sign of slowing down. Several studies are on the way to face consumer demand and to anticipate potential consumer acceptance.
A general tendency is to diversify sparkling wines. To achieve this aim the potentiality of different grape varieties is under study to confer a varietal fingerprint to the final products. As for the cultivars, the selection of yeasts represents another interesting approach to diversify sparkling wines and to associate them to a specific wine producing area. The conditions of base wine production and secondary fermentation as well as the production technology, yeast autolysis and flocculation, and the aging sur lie, represent other key elements which should be optimized to improve sparkling wine production.
This Research Topic will highlight the latest advances on the following subjects:
• Strain selection (Saccharomyces cerevisiae, non-Saccharomyces yeasts);
• Inoculum strategies;
• Biotechnological strategies to improve sparkling wine production and safety aspects;
• Selection of grape varieties and the effect of vineyard management on sparkling wine characteristics;
• Yeast autolysis and new insights about yeast flocculation;
• Omics approaches (e.g. functional genomics, proteomics) and metabolic and genomic studies of yeasts used for sparkling wine production
We welcome original research, review and mini-review articles.
