Wine Metabolomics and Proteomics

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (30 September 2017) | Viewed by 4802

Special Issue Editors

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Guest Editor

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Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, France

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Guest Editor
1. Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany
2. Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
Interests: analytical chemistry; high-resolution analytics; complex bio(geo)systems; omics/metabolomics; meteoritics; astrochemistry; origin of life
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Special Issue Information

Dear Colleagues,

In life sciences, metabolomics, as the comprehensive study of metabolic reactions in biology has grown very rapidly and integrates the knowledge of earlier developed omics-branches such as genomics, proteomics, and transcriptomics. The complex metabolic composition of grapes and related wines results from a close interplay between environmental, genetic and human factors which are not easily or possibly resolvable into their unambiguous individual contributions. In addition, bottles of wine appear as remarkable examples of combinatorial chemistry which can occur in such sealed micro-laboratories, the analysis of which requires non-targeted analyses by ultrahigh resolution mass spectrometry. Metabolomics is thus needed to decipher the chemodiversity of grapevine, grape juices or wine. On the other hand, the wine proteome is the entire set of proteins produced either by grapevine or by wine microorganisms such as yeast and lactic acid bacteria. Phytopathogenic microorganisms can also interact with the wine proteome by secreting their own proteins or by degrading some vine and wine proteins. Metabolomics and proteomics have already been applied to the analysis of grape berries during ripening, of grapevine tissues, grape berries or yeast under environmental stresses. These have also been used to the compositional study of wines as modified by aging in barrels, oxidation, as well as for the characterization of ancient wines or whiskies (archaeochemistry).

Original and review papers dealing with all aspects of metabolomics or proteomics applied to the study of the chemical composition of grapevine, grape juices and wines are welcome for inclusion in this Special Issue of Beverages.

Prof. Philippe Jeandet
Prof. Régis Gougeon
Prof. Philippe Schmitt-Kopplin
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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 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 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.

Published Papers (1 paper)

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Detection of Intra-Varietal Diversity Based on Differences in the Accumulation of Secondary Metabolites for Winemaking Management of High-Quality Red Wines
by Michele Savino, Teodora Basile, Vittorio Alba, Dina Bolettieri, Fiorella Paradiso, Pasquale Tamborra, Serafino Suriano and Luigi Tarricone
Beverages 2017, 3(3), 45; - 11 Sep 2017
Cited by 1 | Viewed by 3944
The goal of biodiversity preservation is the conservation and enhancement of diversity, which is often stored in different clones of the same grape variety. Fourteen different autochthonous accessions of Aglianico grown in the same area (Vulture, Italy) have been investigated to evaluate the [...] Read more.
The goal of biodiversity preservation is the conservation and enhancement of diversity, which is often stored in different clones of the same grape variety. Fourteen different autochthonous accessions of Aglianico grown in the same area (Vulture, Italy) have been investigated to evaluate the possible significant differences in terms of secondary metabolites belonging to the polyphenolic class, compounds which show a number of beneficial health related properties. During winemaking, grape polyphenols are extracted into wine, therefore the knowledge of the polyphenolic composition of grape is important for the appropriate design of the winemaking process, especially in winemaking management of high-quality red wines. The results of this study are useful tools for the individuation of the most promising candidates in the perspective of Aglianico del Vulture clonal selections from a winemaking point of view. Full article
(This article belongs to the Special Issue Wine Metabolomics and Proteomics)
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