Scope of Submission
We welcome submissions from a broad range of disciplines, including but not limited to:
- Yeast fermentation in wine production
- Yeast diversity in beverage fermentation
- Flavor profiles influenced by yeast strains
- Yeast management in winemaking processes
- Innovations in yeast for beverage industries
- Yeast's role in sparkling wine production
- Impact of yeast on beverage aroma
- Yeast fermentation kinetics in beverages
- Sustainable practices in yeast production
- Yeast and the aging of beverages
- Yeast in low-alcohol beverage formulations
- Yeast interactions with other microorganisms
- Yeast selection for specific beverage styles
- Yeast-derived compounds in beverage quality
- Yeast in cider and fruit beverage production
- Consumer preferences for yeast in beverages
- Yeast in traditional vs. modern brewing
- Future trends in yeast for beverages
- Yeast's role in beverage safety protocols
- Yeast in non-alcoholic beverage innovations
All papers must be original and not previously published or submitted elsewhere.
