Wine Technology and Sensory Analysis: 2nd Edition
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 June 2026 | Viewed by 6
Special Issue Editors
Interests: wine technology; fruit and fruit products; aroma compounds; phenolic compounds; gas chromatography; membrane filtration
Special Issues, Collections and Topics in MDPI journals
Interests: wine technology; flavor compounds of fruits and fruit products; membrane processing; stability of phenolic compounds
Special Issues, Collections and Topics in MDPI journals
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 variety of wine, vineyard conditions, viticultural and vinification techniques, and the aging and maturation stage. Each stage includes various factors that could affect the chemistry of the wine.
The chemical composition of wine is a mixture of many types of compounds. Along with water and ethanol, which are most abundant compounds, wines also contain sugars, acids, higher alcohols, various phenolic compounds (flavonols, flavan-3-ols, benzoic acids, anthocyanins), volatile compounds (esters, terpenes, aldehydes, ketones, volatile acids and alcohols), and others. Combinations of these chemical compounds result in unique colors and aromas.
Aroma include the wine’s flavor and scent, the two main quality parameters that influence consumer choice. Therefore, sensory analysis of wine is a crucial scientific discipline that enables the objective determination of the visual, olfactory, taste characteristics of wine, as well as the variety correctness and potential consumer perceptions.
The aim of this Special Issue is to provide insights into the different wine technologies that are currently used and affect the chemical composition and sensory properties of wines. 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 for world winemaking, are particularly encouraged.
Dr. Ivana Ivic
Prof. Dr. Anita Pichler
Guest Editors
Manuscript Submission Information
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Keywords
- wine technology
- chemical composition
- phenolic compounds
- aroma compounds
- vinification techniques
- sensory analysis
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Related Special Issue
- Wine Technology and Sensory Analysis in Applied Sciences (9 articles)
