Recent Research in Wine Aroma

Dear Colleagues,

This Special Issue of Beverages delves into the intricate world of wine aroma, exploring recent research across multiple scientific disciplines. It examines the complex interplay of factors influencing a wine's aromatic profile, from grape varietal and winemaking techniques to the specific yeast strains employed and the aging process. A key focus is the identification and characterization of the chemical compounds responsible for these aromas, both volatile and non-volatile, and how they interact to create the overall sensory experience. Advanced analytical methodologies, such as GC-MS and LC-MS coupled with sensory analysis, are highlighted, showcasing how researchers are pushing the boundaries of aroma compound identification and quantification. This Special Issue further investigates the crucial link between a wine's chemical makeup and its sensory perception, including its aroma, taste, and mouthfeel, aiming to unravel the complexities of human sensory appreciation. Ultimately, this research has practical applications, informing improved winemaking practices, the development of novel wine products, and a deeper understanding of wine for both producers and consumers.

The collection of articles within this Special Issue represents a comprehensive overview of current wine aroma research, bridging disciplines like chemistry, biochemistry, food science and technology, food processing, microbiology, and sensory analysis, among others. It tackles subjects ranging from the impact of pre-fermentation treatments and the role of yeast in aroma development to the influence of oak aging and the effects of specific winemaking techniques. Sensory analysis and the development of cutting-edge analytical methods for aroma characterization are also prominently featured. This compilation serves as a valuable resource for researchers and professionals engaged in the wine industry and related scientific fields, fostering a deeper understanding of the science behind wine aroma and its implications.

Prof. Dr. Enrique Durán-Guerrero
Guest Editor

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. Beverages is an international peer-reviewed open access semimonthly 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 1600 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.

• aroma
• ageing
• aromatic compounds
• bacteria
• fermentation
• grape
• varietal characteristics
• wine
• yeast
• sensory analysis
• taste