New Trends in Wine Analysis and Production
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 30 May 2026 | Viewed by 32
Special Issue Editors
Interests: wine science; microbiology and fermentation biotechnology; microbial interactions; sensory evaluation; bioprocess engineering
Interests: peptide synthesis and analysis; nitrogenous compounds in wine and beer; study of physicοchemical properties of wine; proteins; enzymes; wine by-products valorisation
Interests: wine and grapes analysis; wine production; gas chromatography; volatiles; sensory analysis; chemometrics
Interests: extraction of natural antioxidants from agricultural and industrial by-products; bioactive compounds; encapsulation; HPLC chromatography methods for the analysis of natural antioxidants; analysis of oils and fats
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Special Issue Information
Dear Colleagues,
Changes in consumer preferences as well as climate and technological advances have led winemakers and researchers to constantly evolve winemaking practices and analysis techniques in order to differentiate their wines and gain a competitive advantage. New trends include, but are not limited to, the following: the use of grape-sorting machines, advanced oxygen-free presses, and other equipment; climate adaptation strategies; the use of online sensors, smart tanks, and AI, machine learning, and data analytics; new enzymes; immobilization; new bacteria and non-Saccharomyces yeast species or hybrids for bio-protection, the production of no/low-alcohol and low-sulfite wines, and product differentiation (i.e., enhancing acidity, aromatic complexity); new vinification techniques; continuous fermentation; the use of pulsed electric fields, non-allergenic additives, and processing aids; wine dealcoholisation; high-pressure processing (HPP)/high hydrostatic pressure (HHP); filtration; carbon capture systems; and advances in biodegradable and smart packaging.
Regarding wine analysis, Fourier-Transform Infrared (FTIR) and Near-Infrared (NIR) spectroscopy, Nuclear Magnetic Resonance (NMR), and elemental analysis with atomic spectrometry—as well as various new methods and protocols in HPLC, GC, and olfactometry (including eNose/eTongue)—are being used to rapidly measure multiple parameters for quality control, authenticity, and process optimization. Advances in molecular biology and Next-Generation Sequencing (NGS)-based methodologies, as well as new sensory analysis techniques like the Saliva Precipitation Index (SPI) and methodologies such as flash profiling, napping, and temporal methods, are also among the new trends in this field.
We are pleased to invite you to contribute to this Special Issue, which will explore the new trends being studied and tested in wine analysis and production. We look forward to receiving your contributions.
Dr. Alexandra Evangelou
Dr. Panagiotis Tataridis
Dr. Effimia Hatzidimitriou
Dr. Irini F. Strati
Guest Editors
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Keywords
- enzymes
- online sensors
- machine learning
- non-Saccharomyces
- bio-protection
- NOLO wines
- dealcoholisation
- pulsed electric fields (PEF)
- high-pressure processing (HPP)
- high hydrostatic pressure (HHP)
- Fourier-Transform Infrared (FTIR)
- Near Infrared (NIR) spectroscopy
- Nuclear Magnetic Resonance (NMR)
- Next-Generation Sequencing (NGS)
- sensory techniques
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