International Conference on Yeast in Wine and Beverage Sciences ICYWBS

Call For Papers

The ICYWBS bridges the gap between academia and industry by promoting research with practical applications. It provides a platform for professionals and researchers to share insights that drive real-world impact.

The conference focuses on Yeast , encouraging applied research, case studies, and industry-driven innovations.

Authors are invited to submit papers addressing, but not limited to, the following areas:

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

Submissions will be evaluated based on applicability, innovation, and research contribution. Accepted papers will be presented and considered for publication in reputed journals and conference proceedings.

Registration

Complete your registration to participate in discussions that bridge academia and industry, and gain exposure to practical insights.

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Publication

Selected papers will be considered for publication platforms that support academic and industry collaboration.

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Hybrid Event