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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

Evaluation

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

Registration

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

Publication

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