Topical Collection "Wine and Beverage: Fermentation and Conservation Technologies"

A topical collection in Beverages (ISSN 2306-5710). This collection belongs to the section "Wine, Spirits and Oenological Products".

Editors

Prof. Dr. Antonio Morata
E-Mail Website
Collection Editor
Department of Food Science and Technology, Universidad Politécnica de Madrid (UPM), Madrid, Spain
Interests: Food technology; enology; wine microbiology; yeast metabolomics
Special Issues and Collections in MDPI journals
Prof. Dr. António Manuel Jordão
E-Mail Website
Collection Editor
1. Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School—Department of Food Industries, Quinta da Alagoa - Estrada de Nelas 3500-606 Viseu, Portugal
2. CQ-VR, Chemistry Research Centre, 5000-801 Vila Real, Portugal
Interests: wine; grapes; phenolic compounds; enology; winemaking; wine aging process
Special Issues and Collections in MDPI journals
Prof. Dr. Fernanda Cosme
E-Mail Website
Collection Editor
Department of Biology and Environment/Chemistry Research Centre - Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food science and technology; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues and Collections in MDPI journals
Prof. Dr. Ileana Vigentini
E-Mail Website
Collection Editor
Department of Food, Enviromental and Nutritional Sciences, University of Milan, Milan, Italy
Interests: microbiology; biotechnology; wine microbiology; microbial biodiversity; Saccharomyces and non-Saccharomyces yeasts, Brettanomyces bruxellensis, yeast physiology; malolactic bacteria; melatonin; microbial biocontrol
Special Issues and Collections in MDPI journals

Topical Collection Information

Dear Colleagues,

Wine and fermented beverages are currently a relevant topic in the food industries; in many countries, beverages are among the sectors with the highest added value.

Wine is probably the food with the highest number of references wordwide (more than 1 million). In fact, is difficult to find another human product with such a number of brands and labels, besides perhaps books or music. Simultaneously, wine is the most complex food from a sensory point of view, with a composition of several thousand molecules that makes it the most interesting beverage from a gustative perspective. Additionally, wine, as well as other fermented beverages, is a sensible product that need a gentle management from grape to bottle in order to maintain a high level of quality. This means that the production steps of grape processing, conservation fermentation, stabilization, ageing, bottling and storage must be designed to preserve and protect wine sensory profile. The use of traditional processes assisted by many emerging technologies and biotechnologies is essential to serve the consumer with a top product.

This Topical Collection, entitled “Wine and Beverages: Fermentation and Conservation Technologies”, covers many aspects of the fermentation and conservation technologies that are used to produce high quality wines and other fermented beverages, including: grape and other raw material quality assessment, fermentation technologies and biotechnologies, use of non-Saccharomyces yeasts, controlled fermentations, malolactic fermentation, natural stabilization processes, stabilization additives, emerging non-thermal technologies, conventional and innovative ageing processes, control of spoilage microorganisms, and sensory quality.

Prof. Dr. Antonio Morata
Prof. Dr. António Manuel Jordão
Prof. Dr. Fernanda Cosme
Prof. Dr. Ileana Vigentini
Collection Editors

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 papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the collection 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 quarterly 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 1400 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.

Published Papers (4 papers)

2021

Article
Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine
Beverages 2021, 7(3), 50; https://doi.org/10.3390/beverages7030050 - 19 Jul 2021
Viewed by 171
Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, [...] Read more.
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition. Full article
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Article
Volatile and Non-Volatile Characterization of White and Rosé Wines from Different Spanish Protected Designations of Origin
Beverages 2021, 7(3), 49; https://doi.org/10.3390/beverages7030049 - 06 Jul 2021
Viewed by 381
Abstract
The quality of wines has often been associated with their geographical area of production, as well as the grape variety used in their elaboration. Many research studies have been carried out to characterize and differentiate between red wines labeled with Protected Designation of [...] Read more.
The quality of wines has often been associated with their geographical area of production, as well as the grape variety used in their elaboration. Many research studies have been carried out to characterize and differentiate between red wines labeled with Protected Designation of Origin (PDO) from different geographical areas, but very few have been carried out on white and rosé wines. The objective of this work was to characterize white and rosé PDO wines from different geographical areas of Spain very close to each other elaborated with different grape varieties and select the variables that most contribute to their differentiation. Analysis of variance (ANOVA) and principal component analysis (PCA) were used as statistical methods. The ethanol content was the nonvolatile variable that most contributed to differentiating between some of the white and rosé wines according to their PDO. The white wines from RD (Ribera del Duero) and BI (Bierzo) were characterized by a high terpenic content (floral notes) while the wines from RU (Rueda), TO (Toro) and CI (Cigales)by a high content of ethyl esters and alcohol acetates (fruity aromas). The rosé wines elaborated with the Mencía grape variety from BI were characterized by their highest polysaccharidic content, which could have a positive sensory effect on the mouthfeel. The rosé wines from CI were characterized by their volatile profile complexity, having the highest content of volatile compounds from the oak wood, terpenes and C6 alcohols which provide pleasant woody, floral and herbaceous aromas. On the contrary, the RD wines were richest in alcohol acetates responsible for fruity aromas. Full article
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Article
Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles
Beverages 2021, 7(3), 47; https://doi.org/10.3390/beverages7030047 - 05 Jul 2021
Viewed by 287
Abstract
The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast [...] Read more.
The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showed products of high quality. Coconut shells resulted in better products with increased fruity ester content in fermented milks and reduced dimethyl sulfite and vicinal diketones and increased ratio of esters to alcohol in beers. These results reveal the possibilities of immobilized cells in coconut and peanut shells for application in food industry, however, more research is needed to evaluate their effect on sensory characteristics and possible prebiotic and probiotic potential especially in the case of fermented milks. Full article
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Article
Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard
Beverages 2021, 7(2), 30; https://doi.org/10.3390/beverages7020030 - 28 May 2021
Viewed by 817
Abstract
The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory [...] Read more.
The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory of origin. The objectives of this work were to test two indigenous yeasts in a cellar on a pilot scale. The yeasts were a strain of Saccharomyces cerevisiae and a strain of Saccharomyces paradoxus previously isolated in a vineyard in Piedmont (Italy). Studying the oenological characteristics of S. paradoxus is of particular interest, as it is rarely found in the cellar–vineyard environment. Molecular biology methods confirmed the predominance of the strain inoculated in the various fermentation tests. Additionally, products of yeast metabolism, including volatile compounds, were quantified at the end of the alcoholic fermentation and sensory profile of wines was tested by a trained panel of tasters. Our results indicated that both strains have good characteristics to be used as starter in winemaking; S. paradoxus was characterized by a high production of glycerol and the ability to degrade malic acid, together with a lower production of ethanol and a low volatile acidity, while S. cerevisiae conferred to the wine a pleasant smell of rose, as highlighted in the sessions of sensory analysis. Full article
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