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Fermentation and Biotechnology in Wine Making

Year: 2026

Type: article

Abstract: The winemaking sector is currently experiencing a period of deep transformation, driven by the convergence of traditional oenological knowledge with advances in biotechnology, microbial ecology, analytical chemistry, and sustainable production systems [...]

Source: Fermentation

DOI: 10.3390/fermentation12060261

Author: Manuel Malfeito-Ferreira

Institutions: University of Lisbon, Laboratório Associado TERRA

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,534

OpenAlex ID: W7162533795

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