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Fermentation
Special Issues
Progress in Wine Fermentation and Aging
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Progress in Wine Fermentation and Aging

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (26 February 2025) | Viewed by 4560

Special Issue Editors

Dr. Fernanda Cosme

E-Mail Website
Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Luís Filipe-Ribeiro

E-Mail Website
Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; oenology; analytical methods; winemaking; wine stability; phenolic compounds; aroma compounds; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Dr. Fernando M. Nunes

E-Mail Website
Guest Editor
Department of Chemistry, Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The winemaking process involves several operations, but the fermentation process is one of the most important, affecting wines’ sensory profiles and aging characteristics. Important developments in fermentation technology have occurred in recent years, resulting in the improvement of the wine quality, in addition to making it possible to produce quality wines with a wide range of characteristics. Winery equipment with adequate control of the fermentation process is strongly associated with the existence of accurate fermentation models capable of predicting the fermentation process in advance with the use of suitable sensors which permit the key process variables to be measured.

This Special Issue is dedicated to wine fermentation and aging as well as to the evolution of chemical and sensory profiles during the fermentation and aging process. Potential topics include, but are not limited to, wine fermentation, alcoholic and malolactic fermentation, biochemistry of fermentation, the impact of fermentation on the wine chemistry and wine sensory profile, wine aging chemistry, and wine microbial spoilage, wine safety, and wine off-flavors, as well as the application of precision enology during the wine fermentation and aging process. Original and review papers dealing with all these aspects are welcome for inclusion in this Special Issue of Fermentation.

Dr. Fernanda Cosme
Dr. Luís Filipe-Ribeiro
Dr. Fernando M. Nunes
Guest 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 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. Fermentation is an international peer-reviewed open access monthly 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 2100 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.

Keywords

  • wine fermentation
  • alcoholic fermentation
  • malolactic fermentation
  • biochemistry of fermentations
  • impact of fermentation on wine chemistry
  • wine aromatic profile
  • impact of fermentation on wine sensory profile
  • microbial spoilers, wine safety and wine off-flavors
  • wine aging chemistry
  • precision enology in wine fermentation and aging

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

24 pages, 8453 KiB  
Article
Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane
by Yuxia Yang, Jing Chen, Fengjin Zheng, Bo Lin, Feifei Wu, Krishan K. Verma and Ganlin Chen
Fermentation 2024, 10(12), 628; https://doi.org/10.3390/fermentation10120628 - 9 Dec 2024
Cited by 1 | Viewed by 1128
Abstract
In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an electronic sensory system. The differences [...] Read more.
In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an electronic sensory system. The differences in flavor substances of different cultivars of sugarcane were assessed by orthogonal partial least squares discriminant analysis (OPLS-DA) discriminant model and relative odor activity value (ROAV) combined with multivariate statistical methods. The results showed that a total of sixty major volatile compounds, i.e., 27 esters, 15 alcohols, eight acids, three phenols, four aldehydes and ketones, and four others, were identified in 14 types of sugarcane wine. Seven key aroma compounds were screened out: ethyl caprylate, ethyl caprate, ethyl acetate, ethyl laurate, n-decanoic acid, 2,4-di-tert-butylphenol, and 2-phenylethanol and three differential aromas, i.e., ethyl palmitate, isobutyl alcohol, and caprylic acid. The electronic nose and electronic tongue analysis technology can effectively distinguish the aroma and taste of 14 sugarcane wines. It is confirmed that the aroma and taste of 14 sugarcane wines have differences in distribution patterns, and the results are consistent with the analysis and assessment of volatile compounds of sugarcane wine. The results of this study provide technical support for the production and quality improvement of sugarcane wine. Full article
(This article belongs to the Special Issue Progress in Wine Fermentation and Aging)
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13 pages, 5005 KiB  
Article
Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine
by Torben Bo Toldam-Andersen, Shujuan Zhang, Jing Liu, Wender L. P. Bredie and Mikael Agerlin Petersen
Fermentation 2024, 10(4), 210; https://doi.org/10.3390/fermentation10040210 - 12 Apr 2024
Viewed by 1566
Abstract
Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were [...] Read more.
Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juice’ (50 mg/L SO2 added to juice pre-fermentation), ‘Control’ (60 mg/L SO2 added post-fermentation), ‘Low SO2’ (50 mg/L SO2 post-fermentation), ‘High SO2’ (100 mg/L SO2 post-fermentation), and ‘No SO2’ (no SO2 added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO2 added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO2’ and ‘SO2 in juice’ wines. The data underscore the significant influence of SO2 management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO2 interventions during winemaking to enhance sensory quality over time. Full article
(This article belongs to the Special Issue Progress in Wine Fermentation and Aging)
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