Special Issue "Wine Aging Technologies"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: 31 October 2018
Prof. Dr. María del Alamo-Sanza
Department of Analytical Chemistry, Universidad de Valladolid, Valladolid, Spain
Prof. Dr. Ignacio Nevares
Department of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.
The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.
Important aspects to be addressed are:
- the type of technological solutions that exist for wine aging
- the impact of these new technologies on the final product
- comparison of the effect of emerging and traditional technologies on the wine aged
- differentiation of wines undergoing different systems to avoid fraud
- characterization of the new materials used in barrel production
- accelerated aging of wines with wood and oxygen
Original and review papers dealing with all aspects of wine aging or aging technologies are welcome for inclusion in this Special Issue of Beverages.Prof. Dr. María del Alamo-Sanza
Prof. Dr. Ignacio Nevares
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Innovations in Wine Aging: Simulating Oak Aging Flavor with an Oak Bottle
Authors: Encarna Gómez-Plaza, Oscar Ballesta, Ana Belen Bautista-Ortín
Affiliation: Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, 30100 Murcia, Spain
Abstract: The organoleptic improvement of wines achieved by aging in oak barrels has been widely studied. One of the most important improvements in this respect concerns wine aroma, the complexity of which increases due to the extraction of certain compounds present in the wood. These are transferred to wine during the aging period, although several months are necessary to attain a good level of these aroma compounds, especially if the barrels used are old. On the negative side, barrels are expensive, take up a lot of space in a winery, and their lifetime is limited. Alternatives have been developed to simplify the aging process while ensuring that the wood-originated volatiles are released into the wine. One of these techniques consists of adding small pieces of oak, commonly known as oak chips, to the wine, which is kept in stainless steel tanks.
Here, we present an new innovation: an oak bottle capable of enriching wine with oak volatile compounds in just a few hours. Our study was designed to study the extraction and accumulation of oak-derived volatile compounds in wines stored in this bottle and to compare the results with those of wines aged with oak chips or barrels.
Title: Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Colour, Phenolic and Sensory Characteristics
Author: Sánchez Gómez et al.
Affiliation: Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, España
*Corresponding Author: Dpto. Química Analítica, ETS Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 50, 34004 Palencia, Spain. email@example.com
Abstract: The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation is a key factor in obtaining a final wine that is more stable in time with the same/good characteristics of barrel-aged wines. Thus, the oxygen dosage added must be that which the wine is able to consume in order to achieve its correct development. The oxygen consumption by the red wine determines its properties, so it is essential to carry out proper management of the micro-oxygenation. This paper shows the results from a study of the influence on red wine of two different strategies of micro-oxygenation (MOX): floating oxygen dose (with a dissolved oxygen setpoint of 50 ppb) and fixed oxygen dose (3 mL/L.month). In addition, the effect of the time at which the Q. pyrenaica oak wood chips were added during aging was also taken into account, namely whether all at the beginning or fractionated at two different moments of the process. The results indicated that wines produced with fixed MOX received between 3 and 3.5 times more oxygen than those that used the floating-MOX strategy; in the latter case the oxygen contributed by the air entrapped in the wood was more significant. Although the effect of the time-point of the addition of the wood was significant for some of the volatile compounds, the micro-oxygenation had a higher effect on the phenolic compounds with a low molecular weight and the parameters related to the chemical age.
Keywords: aging; chips; dissolved oxygen; floating and fixed micro-oxygenation; Quercus pyrenaica; red wine