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Biomolecules
Special Issues
2nd Edition: Biochemistry of Wine and Beer
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2nd Edition: Biochemistry of Wine and Beer

A special issue of Biomolecules (ISSN 2218-273X). This special issue belongs to the section "Biological Factors".

Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 6448

Special Issue Editors

Dr. Encarna Gómez-Plaza

E-Mail Website
Guest Editor
Department of Food Science and Technology, Universidad de Murcia, Murcia, Spain
Interests: wine; fining agents; phenolic compounds; volatile compounds; organoleptic properties; tannins; wine stabilization
Special Issues, Collections and Topics in MDPI journals
Dr. Rocio Gil-Muñoz

E-Mail Website
Guest Editor
Instituto Murciano de Investigación y Desarrollo Mediomabiental, La Alberca, Spain
Interests: wine; grape; phenolic compounds; volatile compounds; ochratoxin A; biogenic amines
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Following a very successful first run, we are pleased to announce the launch of a second edition of a Special Issue on the Biochemistry of Wine and Beer.

Today, the production of wine and beer is a worldwide industry worth millions of euros annually, with breweries and wineries throughout the globe. The knowledge of the biochemical processes that occur during beer and wine elaboration is vast, but new technologies and analytical methodologies may allow to acquire completely new information. For this reason, we feel that there is a need for a Special Issue collecting and combining the various and latest findings of this field. This Special Issue will provide readers with an attractive opportunity to easily obtain new information concerning the different facets of wine and beer biochemistry. For the authors, it will be an appropriate occasion to give visibility to their results and analyses. This Special Issue will contain contributions discussing all the aspects broadly indicated by the keywords. Review articles by experts in the field are also welcome.

Dr. Encarna Gómez-Plaza
Dr. Rocio Gil-Muñoz
Guest Editors

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 submissions that pass pre-check are 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. Biomolecules is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). 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.

Keywords

  • grape biochemistry
  • barley and malt biochemistry
  • role of prefermentative enzymatic reactions
  • wine and beer fermentation process
  • aging reactions
  • phenolic compounds
  • aroma compounds
  • proteins and nitrogen compounds

Related Special Issue

Published Papers (4 papers)

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Research

16 pages, 3249 KiB  
Article
Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging
by Khosrow Mohammadi and Per Erik Joakim Saris
Biomolecules 2023, 13(9), 1367; https://doi.org/10.3390/biom13091367 - 8 Sep 2023
Viewed by 1021
Abstract
In a prior study, we elucidated the biofilm formation of Saccharomyces boulardii on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate S. boulardii biofilm and enhance beer’s functional and sensory attributes. An [...] Read more.
In a prior study, we elucidated the biofilm formation of Saccharomyces boulardii on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate S. boulardii biofilm and enhance beer’s functional and sensory attributes. An assessment encompassing biofilm growth and development, fermentation performance, FLO gene expression, yeast ultrastructure, bioactive content, and consumer acceptance of the beer was conducted throughout fermentation and aging. Crystal violet (CV) and XTT reduction assays unveiled a significant (p < 0.05) reduction in biofilm formation and development. Fluorescent staining (FITC-conA) and imaging with confocal laser scanning microscopy provided visual evidence regarding reduced exopolysaccharide content and biofilm thickness. Transcriptional analyses showed that key adhesins (FLO1, FLO5, FLO9, and FLO10) were downregulated, whereas FLO11 expression remained relatively stable. Although there were initial variations in terms of yeast population and fermentation performance, by day 6, the number of S. boulardii in the test group had almost reached the level of the control group (8.3 log CFU/mL) and remained stable thereafter. The supplementation of brewing wort with curcumin led to a significant (p < 0.05) increase in the beer’s total phenolic and flavonoid content. In conclusion, curcumin shows promising potential for use as an additive in beer, offering potential antibiofilm and health benefits without compromising the beer’s overall characteristics. Full article
(This article belongs to the Special Issue 2nd Edition: Biochemistry of Wine and Beer)
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17 pages, 4107 KiB  
Article
Effect of Drought on the Future Sugar Content of Wine Grape Varieties till 2100: Possible Adaptation in the Hungarian Eger Wine Region
by László Lakatos and Zoltán Mitre
Biomolecules 2023, 13(7), 1143; https://doi.org/10.3390/biom13071143 - 18 Jul 2023
Cited by 3 | Viewed by 1255
Abstract
The most significant risk for viticulture is that the sugar content of the grapes will increase in the future due to rising temperatures. As a result, it will be possible to produce wines with increasing alcohol content in the future. Excessively high alcohol [...] Read more.
The most significant risk for viticulture is that the sugar content of the grapes will increase in the future due to rising temperatures. As a result, it will be possible to produce wines with increasing alcohol content in the future. Excessively high alcohol content can significantly reduce the wines’ marketability and viticulture’s profitability. Our study seeks to answer how the expected drought in the Southern and Central regions of Europe will affect the future change in the sugar content of grapes. The degree of dryness was examined using the dryness index in the study. Finally, it was analyzed how the dryness index affects the past and future occurrence of maximum sugar content for six grape varieties. The probability of the occurrence of maximum sugar content for most vine grape varieties will decrease in the near future. However, in the distant future, there is a likelihood that the occurrence of maximum sugar content will increase again. If we can maintain the DI ≥ −10 condition with regulated deficit irrigation, the probability of the occurrence of maximum sugar content may decrease significantly in the near future. Ensuring moderate dryness is the only way to achieve the proper sugar content. Full article
(This article belongs to the Special Issue 2nd Edition: Biochemistry of Wine and Beer)
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18 pages, 1983 KiB  
Article
Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine
by Wendell Albuquerque, Parviz Ghezellou, Leif Seidel, Johannes Burkert, Frank Will, Ralf Schweiggert, Bernhard Spengler, Holger Zorn and Martin Gand
Biomolecules 2023, 13(4), 650; https://doi.org/10.3390/biom13040650 - 4 Apr 2023
Cited by 1 | Viewed by 1932
Abstract
The comprehensive identification of the proteome content from a white wine (cv. Silvaner) is described here for the first time. The wine protein composition isolated from a representative wine sample (250 L) was identified via mass spectrometry (MS)-based proteomics following in-solution and in-gel [...] Read more.
The comprehensive identification of the proteome content from a white wine (cv. Silvaner) is described here for the first time. The wine protein composition isolated from a representative wine sample (250 L) was identified via mass spectrometry (MS)-based proteomics following in-solution and in-gel digestion methods after being submitted to size exclusion chromatographic (SEC) fractionation to gain a comprehensive insight into proteins that survive the vinification processes. In total, we identified 154 characterized (with described functional information) or so far uncharacterized proteins, mainly from Vitis vinifera L. and Saccharomyces cerevisiae. With the complementarity of the two-step purification, the digestion techniques and the high-resolution (HR)-MS analyses provided a high-score identification of proteins from low to high abundance. These proteins can be valuable for future authentication of wines by tracing proteins derived from a specific cultivar or winemaking process. The proteomics approach presented herein may also be generally helpful to understand which proteins are important for the organoleptic properties and stability of wines. Full article
(This article belongs to the Special Issue 2nd Edition: Biochemistry of Wine and Beer)
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13 pages, 1868 KiB  
Article
Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from Drosophila suzukii Larvae
by Wendell Albuquerque, Parviz Ghezellou, Kwang-Zin Lee, Quintus Schneider, Phillip Gross, Tobias Kessel, Bodunrin Omokungbe, Bernhard Spengler, Andreas Vilcinskas, Holger Zorn and Martin Gand
Biomolecules 2023, 13(3), 451; https://doi.org/10.3390/biom13030451 - 28 Feb 2023
Cited by 2 | Viewed by 1725
Abstract
Thermolabile grape berry proteins such as thaumatin-like proteins (TLPs) and chitinases (CHIs) promote haze formation in bottled wines if not properly fined. As a natural grapevine pest, the spotted-wing fly Drosophila suzukii is a promising source of peptidases that break down grape berry [...] Read more.
Thermolabile grape berry proteins such as thaumatin-like proteins (TLPs) and chitinases (CHIs) promote haze formation in bottled wines if not properly fined. As a natural grapevine pest, the spotted-wing fly Drosophila suzukii is a promising source of peptidases that break down grape berry proteins because the larvae develop and feed inside mature berries. Therefore, we produced recombinant TLP and CHI as model thermolabile wine haze proteins and applied a peptidomics strategy to investigate whether D. suzukii larval peptidases were able to digest them under acidic conditions (pH 3.5), which are typically found in winemaking practices. The activity of the novel peptidases was confirmed by mass spectrometry, and cleavage sites within the wine haze proteins were visualized in 3D protein models. The combination of recombinant haze proteins and peptidomics provides a valuable screening tool to identify optimal peptidases suitable for clarification processes in the winemaking industry. Full article
(This article belongs to the Special Issue 2nd Edition: Biochemistry of Wine and Beer)
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