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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: 15 October 2025 | Viewed by 7030

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Special Issue Editors

Dr. Ivana Ivic

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Guest Editor

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
Interests: wine technology; fruit and fruit products; aroma compounds; phenolic compounds; gas chromatography; membrane filtration

Prof. Dr. Anita Pichler

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Guest Editor

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
Interests: wine technology; flavor compounds of fruits and fruit products; membrane processing; stability of phenolic compounds
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Special Issue Information

Dear Colleagues,

Wine production is a complex process, and each stage of this process affects the final product. The chemical composition of each wine depends on the wine variety, vineyard conditions, viticultural and vinification techniques and finally the aging and maturation stage. Each stage includes various factors that could affect the wine’s chemistry.

Wine’s chemical composition is a mixture of many types of compounds. Along with water and ethanol, which are most abundant, there are sugars, acids, higher alcohols, various phenolic compounds (flavonols, flavan-3-ols, benzoic acids and anthocyanins), volatile compounds (esters, terpenes, aldehydes, ketones, volatile acids and alcohols) and others. A combination of all the chemical compounds results in a unique wine color and aroma.

Wine’s aroma includes flavor and scent, which are the two main wine quality parameters that influence consumers’ choice of wine. Therefore, sensory analysis of wine is a crucial scientific discipline that enables an objective determination of wine’s visual properties, olfactory and taste characteristics, variety correctness, and a potential consumer’s perception of wine.

The aim of this Special Issue is to provide insights into different wine technologies that are currently used and that affect wine’s chemical composition and sensory properties. Submissions that include chemical and sensory analyses of grape, must and wine, along with new approaches, wine varieties, analytical methodology, vinification methods and their significance in world winemaking, are encouraged.

Dr. Ivana Ivic
Prof. Dr. Anita Pichler
Guest Editors

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Keywords

wine technology
chemical composition
phenolic compounds
aroma compounds
vinification techniques
sensory analysis

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Published Papers (8 papers)

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18 pages, 2630 KiB

Open AccessArticle

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production

by Juan Carlos García-García, Miguel E. G-García, Juan Carbonero-Pacheco, Inés M. Santos-Dueñas, Juan Carlos Mauricio, María Trinidad Alcalá-Jiménez, Juan Moreno and Teresa García-Martínez

Appl. Sci. 2025, 15(10), 5579; https://doi.org/10.3390/app15105579 - 16 May 2025

Viewed by 98

Abstract

This study investigates nitrogen metabolism during the middle of the second fermentation in stopped bottles of sparkling wine, focusing on two flor Saccharomyces cerevisiae yeast strains (G1 and N62) isolated from the velum of biologically aged wine. Nitrogen compounds, including amino acids, biogenic amines, and ammonium chloride, were quantified, revealing strain-specific differences in nitrogen utilization and production. Proteomic analysis identified 1053 proteins, with 127 showing significant differences between strains. Strain G1 demonstrated enhanced cell wall remodeling and prioritized nitrogen conservation via arginine and lysine biosynthesis, while strain N62 exhibited increased translational activity and alternative carbon utilization pathways. Notably, strain N62 produced higher concentrations of biogenic amines (putrescine and tyramine), likely due to its greater decarboxylation capacity. Principal Component Analysis (PCA) highlighted clear differentiation in the nitrogen compound profiles across the base wine and wines inoculated with the two strains. The proteome of strain N62 showed increased mitochondrial activity and TCA cycle involvement, facilitating faster fermentation (27 days vs. 52 days for G1), growth (46 × 10⁶ cells/mL vs. 21 × 10⁶ cells/mL for G1) and cell viability (4 × 10⁶ cells/mL vs. 0.7 × 10⁶ cells/mL for G1). These findings suggest that yeast strain selection significantly influences nitrogen metabolism and potentially aroma profiles and and fermentation dynamics in sparkling wine production. Understanding these metabolic adaptations provides valuable insights for optimizing yeast performance to enhance wine quality and preserve regional characteristics. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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14 pages, 4364 KiB

Open AccessArticle

Wine Cap Disaggregation with a Sequential Air-Modulated Injection System During Syrah Wine Fermentation: Energetic Comparative Evaluation with the Traditional Pumping-Over Technique

by Ferruccio Giametta, Filippo Catalano, Gianluca Tanucci and Biagio Bianchi

Appl. Sci. 2025, 15(9), 4915; https://doi.org/10.3390/app15094915 - 28 Apr 2025

Viewed by 167

Abstract

Fermentation temperature plays a critical role in defining the chemical and sensory characteristics of wine. This study evaluates the thermal distribution and energy consumption of two fermentation techniques, Sequential Air-Modulated Injection System (AMI system) and pumping-over, during Syrah must fermentation. Temperature measurements at different depths of the fermentation tanks revealed that the AMI system maintained a more homogeneous thermal profile, reducing temperature gradients that could affect yeast metabolism. In contrast, the pumping-over system exhibited greater temperature fluctuations, potentially impacting fermentation kinetics. Energy consumption analysis showed that the AMI system required less external cooling, leading to lower energy demands compared to the pumping-over system. These results suggest that the AMI system offers advantages in terms of energy efficiency and temperature management, making it a viable alternative for sustainable winemaking. The findings highlight the need for optimized fermentation strategies to balance thermal control and energy use, ultimately improving wine quality. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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11 pages, 897 KiB

Open AccessArticle

Theoretical Prediction of the Color Expression of Malvidin 3-Glucoside by In Silico Tristimulus Colorimetry: Effects of Structure Conformational Changes and Molecular Interactions

by Francisco Chamizo-González, Francisco J. Heredia, María Fernanda López-Molina, Francisco J. Rodríguez-Pulido, M. Lourdes González-Miret and Belén Gordillo

Appl. Sci. 2025, 15(8), 4238; https://doi.org/10.3390/app15084238 - 11 Apr 2025

Viewed by 238

Abstract

The development of in silico methods for accurately predicting the perceived color of wine pigments is still a challenge for current theoretical approaches. In this work, computational tools (docking and molecular dynamics) in conjunction with TD-DFT calculations and the basis of tristimulus colorimetry in the CIELAB color space were applied to study the molecular mechanisms involved in the color expression of malvidin 3-glucoside. The 3D structure of different malvidin 3-glucoside conformers was obtained, and the theoretical visible spectra were computed, providing insight into the effects of the internal distortions of the flavylium chromophore (involving the dihedral angle) and non-covalent interactions (with a grape seed peptide) on the predicted color due to copigmentation phenomena. The results show a strong relationship between the conformational changes of the flavylium cation and the predicted CIELAB parameters, mainly the hue. The simulated malvidin 3-glucoside–grape seed peptide interactions allowed a good hue prediction of energetically favorable conformations of anthocyanin complexes as part of the comprehensive appearance in wines. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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21 pages, 2304 KiB

Open AccessArticle

The Effects of Flocculant Yeast or Spontaneous Fermentation Strategies Supplemented with an Organic Nitrogen-Rich Additive on the Volatilome and Organoleptic Profile of Wines from a Neutral Grape Variety

by Raquel Muñoz-Castells, Fernando Sánchez-Suárez, Juan Moreno, José Manuel Álvarez-Gil and Jaime Moreno-García

Appl. Sci. 2025, 15(8), 4196; https://doi.org/10.3390/app15084196 - 10 Apr 2025

Viewed by 321

Abstract

The effects of spontaneous fermentation and the inoculation of grape must with a flocculant yeast starter culture, together with the supplementation of must with a commercial organic nitrogen compound (ONC), were analyzed. The microbiome during fermentation was tracked, and volatile compounds in the resulting wines were identified and quantified using gas chromatography and mass spectrometry (GC-MS). Volatile compound concentrations were then subjected to statistical analysis. No significant differences in pH, titratable and volatile acidity, and ethanol and lactic acid were observed among the four wines analyzed. However, the musts supplemented with the ONC slightly increased the fermentation rate of the flocculant yeast, and, also, this additive reduced the volume of lees in the spontaneous fermentation and flocculant yeast by 1.2% and 0.6%, respectively. The concentrations of 11 major and 28 minor volatiles were significantly influenced (p-value ≤ 0.05) by the inoculation strategy, while 8 major and 28 minor volatiles were affected by ONC supplementation. This supplementation significantly decreased the Odor Activity Values and, consequently, the values of the odorant series established in wines from spontaneous fermentation. On the contrary, those from flocculant yeast showed a significant increase in all the odorant series except for the waxy series, leading to a more balanced aroma profile. Additionally, lower scores were recorded for the green, creamy, citrus, chemical, and honey series compared to wines from spontaneous fermentation. Overall, the commercial ONC extract contributed to a content increase in volatiles that provided desirable aromatic notes to the wines made with flocculant yeast, although the organoleptic evaluation showed no significant statistical differences in the attributes evaluated at the 95% confidence level. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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17 pages, 1716 KiB

Open AccessArticle

Influence of Terroir on Microbial Diversity and Wine Volatilome

by María Trinidad Alcalá-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno and Rafael A. Peinado

Appl. Sci. 2025, 15(6), 3237; https://doi.org/10.3390/app15063237 - 16 Mar 2025

Viewed by 552

Abstract

In this research, the differences between two terroirs belonging to the Protected Designation of Origin (PDO) Montilla–Moriles (Spain) were analyzed. Both areas share soil and climate characteristics, grape varieties, viticultural practices, and winemaking processes. Therefore, the objective of this study was to establish differences between both areas based on the microbiome of the must, the oenological parameters, and the majority and minority volatile compounds of the wines, thus determining the identity traits that make the wines from both areas so different. The results obtained are quite revealing, since at the microbiome level qualitative differences were established between the various areas. In the quality area, the predominant species is Torulaspora delbrueckii while in the production area it is Hanseniaspora opuntiae. Regarding the volatilome, it was observed that the aromatic profile of the wines from the production area has more citrus-fruity aromas and the quality area has honey-floral aromas, thus producing unique wines from each of the areas. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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23 pages, 877 KiB

Open AccessFeature PaperArticle

Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging

by Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša and Sanja Radeka

Appl. Sci. 2024, 14(19), 8729; https://doi.org/10.3390/app14198729 - 27 Sep 2024

Cited by 4 | Viewed by 1290

Abstract

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C₁₃-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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17 pages, 2771 KiB

Open AccessArticle

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider

by Zhuoyu Wang, Andrej Svyantek, Sarah Bogenrief, Venkateswara Rao Kadium and Harlene Hatterman-Valenti

Appl. Sci. 2024, 14(11), 4851; https://doi.org/10.3390/app14114851 - 3 Jun 2024

Cited by 2 | Viewed by 1525

Abstract

A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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17 pages, 9409 KiB

Open AccessProject Report

“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy

by Francesca Venturi, Alessandro Tonacci, Roberta Ascrizzi, Francesco Sansone, Raffaele Conte, Anna Paola Pala, Angela Tarabella, Chiara Sanmartin, Isabella Taglieri, Roberto Marangoni, Marco Bietresato, Piergiorgio Comuzzo, Roberto Zironi, Alessandro Zironi, Gellio Ciotti and Rino Gubiani

Appl. Sci. 2024, 14(11), 4777; https://doi.org/10.3390/app14114777 - 31 May 2024

Cited by 1 | Viewed by 1831

Abstract

The concept of Industry 5.0 is novel from many points of view, as it fosters the transition to a sustainable, human-centric, resilient European industry. To reach this ambitious goal, it is necessary to act simultaneously on many fronts, starting from guaranteeing basic human rights (e.g., privacy, independence, and dignity) and paying attention to the circular economy and energy efficiency. Despite being difficult to adopt in its general formulation, this concept can be scaled up to specific fields, thus producing increased value with repercussions to the whole industrial process. The winemaking industry puts Italy at the forefront globally, as it is also among the key components of the whole national agrifood/agritech value chain. However, the Italian winemaking industry is quite fragmented, with a heterogeneous mix of small and medium enterprises (SMEs) and with large companies having opposite approaches to the production process, both in terms of involvement of human resources and seasonality of efforts, due to the existing climate differences nationwide. This fact makes the adoption of common practices even harder but makes the benefits of projects promoting this process innovation more tangible. In such a framework, CANTINA 5.0 seeks to fill in this important gap, promoting the Industry 5.0 principles in a selected group of SMEs and large companies from two different Italian areas featuring different climate conditions and different seasonality, hence characterized by different wine harvesting periods and types of wine production. The present article deals with the description of this paradigm in its single parts, including the use of questionnaires and smart tools to detect the health and well-being state of factory workers and winemakers, the use of well-grounded (including gas chromatography/mass spectrometry) and novel (e.g., based on the Internet-of-Things) environmental monitoring tools applied to the cellars/production departments, and the sensory analysis of the end-products, also leveraging the chemical and emotional characteristics of wines produced using the Industry 5.0 approach. Full article

(This article belongs to the Special Issue Wine Technology and Sensory Analysis)

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