Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits

 This Reprint, prepared within the Special Issue “Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits”, presents a collection of published articles that highlight current progress in understanding the composition, quality, and potential health-related properties of wine. The collected contributions reflect the diversity and innovation of contemporary wine science. They explore topics ranging from the influence of vineyard environment and winemaking practices on the aromatic and phenolic profile of wines to the use of advanced analytical techniques such as non-destructive spectroscopy and chemometric modeling. Special attention is given to identifying compounds responsible for physicochemical characteristics, sensory perception, and antioxidant activity, supporting the view of wine as a potential functional food. Additional studies examine the role of microorganisms, the impact of technological innovations, and consumer perception, opening opportunities for wines tailored to evolving market expectations and health-conscious lifestyles.

By assembling these insights, this Reprint offers a clear overview of the latest research directions and demonstrates how multidisciplinary approaches continue to deepen understanding of wine as a complex chemical, sensory, and biological system. It provides a valuable resource for readers interested in the scientific foundations of wine quality and its potential contribution to well-being.