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Wine Aging Technologies: Latest Advances and Prospects

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 12197

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Special Issue Editors

Prof. Dr. Ana María Martínez Gil

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Guest Editor

UVaMOX Group, Department of Analytical Chemistry, University of Valladolid (UVA), C/Plaza de Santa Cruz, 8, 47002 Valladolid, Spain
Interests: beverages; wine; grape; viticulture; oenology; oak; oxygen; wine ageing; wood; food chemistry; flavour chemistry; food technology; food and nutrition; food composition; phenolic compounds; amino acids composition; sensory evaluation; food science and technology
Special Issues, Collections and Topics in MDPI journals

Dr. Teresa Garde-Cerdan

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Guest Editor

VIENAP group, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), 26007 Logroño, La Rioja, Spain
Interests: biostimulants (nitrogen compounds; elicitors; seaweed extracts) as a tool to improve grape and wine quality; chemical analysis of grapes and wines: volatile composition; nitrogen compounds, and phenolic composition; ageing in oak barrels; fermentation; search for alternatives to SO2
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The ageing of wine is an essential step in its elaboration. This process involves important changes in the chemical composition and therefore in wine sensory properties, which has a decisive influence on its final quality. Therefore, this process helps to preserve the wine, to enhance its properties, and also to provide additional characteristics highly appreciated by the consumer, which has economic implications. Although the ageing of wine has been taking place for centuries, there are many changes that have occurred in this process in recent years, such as new oenological techniques, the use of new materials and new wood species, and the application of new technologies in cooperage companies and cap producers, among others. Additionally, there are many control instruments that have emerged, been improved, or led to innovations, allowing us to be more meticulous in the wine ageing process, since they offer a greater knowledge of what happens and allow us to know the changes that take place more precisely.

The aim of this Special Issue is to compile original research and review works that cover different aspects of the wine ageing process.

The topics of interest for this Special Issue include but are not limited to the following:

New technological solutions and new products that exist in cooperage;
The impact of new technologies and techniques on the final product;
Use of the techniques for oxygen control and/or dosage it and its influence in wine quality;
Accelerated ageing;
New woods used in oenology;
Use of different bottle caps or closure types and their influence on quality;
News material used for wine ageing;
Use of analytical techniques for a better understanding of wine–barrel–bottle interactions;
Use of the last control/analytical technology.

Prof. Dr. Ana María Martínez Gil
Dr. Teresa Garde-Cerdan
Guest Editors

Manuscript Submission Information

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Keywords

Wine ageing
Barrel
Bottle
Caps
Wood
Alternative
Oxygen
Oxidative ageing
Reductive aging
Wine quality

Published Papers (5 papers)

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Research

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16 pages, 1181 KiB

Open AccessArticle

Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains

by Teresa Garde-Cerdán, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Miquel Iribarren, Sandra Marín-San Román, Pilar Rubio-Bretón and Eva P. Pérez-Álvarez

Appl. Sci. 2022, 12(9), 4478; https://doi.org/10.3390/app12094478 - 28 Apr 2022

Cited by 2 | Viewed by 1367

Abstract

Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeasts of the Saccharomyces cerevisiae (Sc) strains are inoculated, which are responsible for carrying out the wine fermentation, enhancing and highlighting its sensory characteristics and contributing to help achieve the wine typicity, according to the winemaker’s criteria. After fermentation, all wines require aging in a bottle to modulate their composition and stability over time. Thus, four different Sc strains (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes to carry out, in duplicate, their fermentation and subsequent aging in bottles (9 months), comparing the aromatic and phenolic composition between them. Results showed differences in the fermentation process (kinetic, ethanol yield), CI, TPI and content of alcohols, esters, anthocyanins, flavonols and flavanols in wines from the different Sc strains studied. Moreover, in the content in wines of most groups of aromas and phenols, except for total acetate esters and flavonols, aging in a bottle had more influence than the yeast strain used for fermentation. Full article

(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)

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12 pages, 2073 KiB

Open AccessFeature PaperArticle

How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine

by Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero and Luigi Moio

Appl. Sci. 2022, 12(5), 2555; https://doi.org/10.3390/app12052555 - 28 Feb 2022

Cited by 5 | Viewed by 2716

Abstract

Due to climate change and the consequent rise in grape pH, there is often the necessity of acidifying musts or wines during winemaking. In this study, the effect of early (on musts, during fermentation) and late (on wines, after the end of the fermentation) acidification was evaluated. The experimental design consisted of the preparation of seven wines from the same batch of grapes fermented in a first tank at the original pH of 3.2 and two other tanks in which the pH was adjusted to 3.5 (3.5W) and 3.9 (3.9W). On the third day of fermentation, and one week after the end of the fermentation–maceration process, aliquots of both 3.5W and 3.9W were treated to lower pH to thus obtain four more wines. After one year of aging, wines treated so as to reach a 3.2 pH significantly differed from the control wine in terms of contents of acetaldehyde, tannins reactive towards proteins and polymeric pigments. Differences were more conspicuous when acidification was carried out after the end of the fermentation–maceration process. Data highlight that the timing of acidification has a significant effect on polymerization reactions typically occurring during wine aging. Full article

(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)

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19 pages, 19013 KiB

Open AccessArticle

Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology

by Štefan Ailer, Roman Serenčéš, Dagmar Kozelová, Zuzana Poláková and Silvia Jakabová

Appl. Sci. 2021, 11(15), 6735; https://doi.org/10.3390/app11156735 - 22 Jul 2021

Cited by 5 | Viewed by 1506

Abstract

The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents. Full article

(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)

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Review

Jump to: Research

23 pages, 441 KiB

Open AccessReview

The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality

by António M. Jordão and Fernanda Cosme

Appl. Sci. 2022, 12(6), 3179; https://doi.org/10.3390/app12063179 - 21 Mar 2022

Cited by 7 | Viewed by 2649

Abstract

Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review. Full article

(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)

30 pages, 1580 KiB

Open AccessFeature PaperReview

Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

by Ana María Martínez-Gil, Maria del Alamo-Sanza, Rubén del Barrio-Galán and Ignacio Nevares

Appl. Sci. 2022, 12(4), 2101; https://doi.org/10.3390/app12042101 - 17 Feb 2022

Cited by 11 | Viewed by 2494

Abstract

The interest of winemakers to find new woods that can give their wines a special personality and the need for cooperage wood have led to the use of other woods than traditional oak. The aroma of wines is undoubtedly one of the quality factors most valued by consumers. Volatile compounds from wood are transferred to wines during ageing. The type and quantity of aromas in wood depend on several factors, with the species, origin and cooperage treatments, particularly toasting, being very important. The transfer of volatile compounds to the wine depends not only on the wood but also on the wine itself and the type of ageing. This review therefore aims to recapitulate the volatile composition of alternative oenological woods at different cooperage stages and to compare them with traditional woods. It also summarises studies on the effect of wine aromas during ageing both in barrels and with fragments of alternative woods. In summary, it is observed that both woods and wines aged with alternative species of the Quercus genus present the same volatile compounds as traditional ones, but differ quantitatively; however, non-Quercus woods also differ qualitatively. Full article

(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)

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