Hybrid Conferencee

International Conference on Yeast in Wine and Beverage Sciences (ICYWBS - 26)

30th - 31st October 2026 | Manchester, UK

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Conference Notifications:

"Be sure to check this section regularly for all Research Plus International Conference updates. We’ll keep you informed about deadlines, event details, and more important notifications."

Call for Papers Extended:
"The deadline for full paper submissions has been extended for the Research Plus International Conference in Manchester. Submit your research by today to participate in one of the top conferences."
Certificate of Presentation:
"Present your research and receive a Certificate of Presentation to recognise your valuable contribution to the conference."
Abstract Submissions Open:
"Abstract submissions for the Manchester event are now open! Don’t miss the chance to present your research. Submit now."
Networking with Global Experts:
"Engage with researchers and professionals from around the world at the Manchester conference. Build collaborations and gain insights from leading experts."
Keynote Speaker Sessions:
"Don’t miss our Keynote Sessions in Manchester, featuring global leaders and innovators sharing their knowledge."
Best Paper & Best Paper Presentation Award:
"Submit your paper and stand a chance to win the Best Paper Presentation Award. The winner will be recognized at the conference in Manchester."
SDG-Inspired Conference Focus:
"Our conference will highlight research that addresses global sustainability, inclusive education, and solutions for environmental challenges."

Call for Paper

The ICYWBS aims to explore emerging trends and future directions in research and innovation. It provides a collaborative platform for researchers and professionals to share ideas that shape the future of their respective domains.

The conference highlights advancements in Yeast, encouraging innovative, solution-oriented research that addresses global challenges and technological evolution.

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

01
Yeast fermentation in wine production
02
Yeast diversity in beverage fermentation
03
Flavor profiles influenced by yeast strains
04
Yeast management in winemaking processes
05
Innovations in yeast for beverage industries
06
Yeast's role in sparkling wine production
07
Impact of yeast on beverage aroma
08
Yeast fermentation kinetics in beverages
09
Sustainable practices in yeast production
10
Yeast and the aging of beverages
11
Yeast in low-alcohol beverage formulations
12
Yeast interactions with other microorganisms
13
Yeast selection for specific beverage styles
14
Yeast-derived compounds in beverage quality
15
Yeast in cider and fruit beverage production
16
Consumer preferences for yeast in beverages
17
Yeast in traditional vs. modern brewing
18
Future trends in yeast for beverages
19
Yeast's role in beverage safety protocols
20
Yeast in non-alcoholic beverage innovations