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Winemaking: Innovative Technology and Sensory Analysis
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Winemaking: Innovative Technology and Sensory Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 November 2025 | Viewed by 1858

Special Issue Editor

Dr. Dianhui Wu

E-Mail Website
Guest Editor
School of Biotechnology, Jiangnan University, Wuxi 214122, China
Interests: fruit wine; beer; rice wine; winemaking technology and microorganisms; flavor characteristics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The global demand for high-quality alcoholic beverages, including fruit wines, beer, rice wine, sake, whisky, distilled beverages, and spirits, is rapidly increasing. Innovations in manufacture technologies, winemaking strains, and novel raw materials play a crucial role in enhancing the flavor and overall quality of these beverages. Sensory attributes such as flavor, mouthfeel, color, and clarity are key factors affecting consumer acceptance.

Fermentation is a complex process influenced by various factors, including microorganism selection, fermentation conditions, and raw material composition, which significantly impact the sensory properties of the final product. Advancements in fermentation technologies, yeast optimization, controlling oxidative browning, and flavor analysis are essential to improve product quality and consistency.

This Special Issue aims at presenting recent research on innovative manufacture technologies, winemaking strain selection, and the sensory analysis of alcoholic beverages. Topics include the following:

Advances in fermentation technologies for various alcoholic beverages.

Winemaking strain selection for improving fermentation efficiency and flavor.

Flavor analysis techniques, including sensory and instrumental methods.

The application of new raw materials in enhancing flavor and quality.

Formation mechanism and regulation of oxidative browning in fruit wines.

The impact of fermentation parameters on sensory characteristics.

Sedimentation and turbidity analysis for quality control.

Dr. Dianhui Wu
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. Foods 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 2900 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

  • alcoholic beverages
  • fermentation technology
  • winemaking microorganism
  • novel raw materials
  • sensory attributes
  • molecular sensory science
  • flavor analysis
  • wine quality
  • oxidative browning
  • precipitation of wine

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Published Papers (4 papers)

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Research

19 pages, 2932 KB  
Article
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation
by Laura Canonico, Laura Moretti, Alice Agarbati, Francesca Comitini and Maurizio Ciani
Foods 2025, 14(17), 3007; https://doi.org/10.3390/foods14173007 - 28 Aug 2025
Abstract
Sparkling wine production involves secondary alcoholic fermentation, during which carbon dioxide is trapped, creating effervescence and enhancing sensory complexity. This study evaluated the impact of Torulaspora delbrueckii and Lachancea thermotolerans yeast species using free and immobilized cells in secondary fermentation of sparkling wine, [...] Read more.
Sparkling wine production involves secondary alcoholic fermentation, during which carbon dioxide is trapped, creating effervescence and enhancing sensory complexity. This study evaluated the impact of Torulaspora delbrueckii and Lachancea thermotolerans yeast species using free and immobilized cells in secondary fermentation of sparkling wine, in comparison with Saccharomyces cerevisiae. Immobilized S. cerevisiae enabled faster refermentation compared to free cells, while immobilization resulted in a slower process in non-Saccharomyces strains. Biomass monitoring showed stable viable cells for immobilized S. cerevisiae during fermentation, while non-Saccharomyces strains showed a consistent reduction. Volatile profiles were positively influenced by immobilization using S. cerevisiae strains, which produced a constant increase in key aroma compounds, such as geraniol and ethyl acetate, throughout fermentation. Non-Saccharomyces strains contributed to enhanced fruity and floral aromas with variations in volatiles during refermentation. Sparkling wines fermented with immobilized L. thermotolerans were noted for ripe fruit aromas, while T. delbrueckii increased floral notes. S. cerevisiae fermentations showed higher acidity and balanced structure. These findings highlight the influence of yeast species and the yeast immobilization procedures in secondary fermentation, modulating fermentation dynamics and aroma development, and offer a promising strategy to tailor sparkling wine quality and sensory complexity. Full article
(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)
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24 pages, 2067 KB  
Article
Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines
by František Lorenc, Markéta Jarošová, Jan Bedrníček, Vlastimil Nohejl, Eliška Míková and Pavel Smetana
Foods 2025, 14(16), 2844; https://doi.org/10.3390/foods14162844 - 16 Aug 2025
Viewed by 394
Abstract
Fruit wines have become a popular alternative to grape wines for their variability of sensory properties and unique chemical profiles, offering interesting biological activities. Winemaking also utilizes fruits, which are usually sensitive to biological deterioration, thus reducing post-harvest losses. The quality of wines [...] Read more.
Fruit wines have become a popular alternative to grape wines for their variability of sensory properties and unique chemical profiles, offering interesting biological activities. Winemaking also utilizes fruits, which are usually sensitive to biological deterioration, thus reducing post-harvest losses. The quality of wines depends on the fermentation conditions, including the wine yeast selection. In this study, we observed the effect of three common Saccharomyces wine yeast strains on the physicochemical characteristics (color, pH, ethanol content), antioxidant potential (total polyphenol content—TPC, DPPH, and ABTS antioxidant assays), and sensory properties and their relations within plum, apple, and hawthorn wines. Generally, we observed quite-wide ranges in physicochemical properties (pH: 2.8–3.8, ethanol content: 9.0–16.2%) and antioxidant potential parameters (TPC: 0.5–2.4 mg/GAE, DPPH: 0.3–1.4 mg/AAE, 0.5–3.0 mg/AAE), which were affected by the fruit, yeast, and sampling term. The yeast strain significantly affected physicochemical properties and the antioxidant potential on a minor scale. The highest impact of yeast was observed within sensory analyses, where the hawthorn and apple wines fermented by yeast strain Fruit Red exhibited a different sensory profile than those fermented by the Buket and Special strains. A positive correlation between antioxidant potential parameters and their relationship with wine color was confirmed. Moreover, the overall acceptability grew with sweet taste intensity, and panelists preferred wines with lower ethanol content. In general, this study proved the significant impact of wine yeast strain selection on certain qualitative parameters of fruit wines. Full article
(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)
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13 pages, 988 KB  
Article
Assessing the Applicability of a Partial Alcohol Reduction Method to the Fine Wine Analytical Composition of Pinot Gris
by Diána Ágnes Nyitrainé Sárdy, Péter Bodor-Pesti and Szabina Steckl
Foods 2025, 14(15), 2738; https://doi.org/10.3390/foods14152738 - 5 Aug 2025
Viewed by 323
Abstract
Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster [...] Read more.
Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster ripening and a higher sugar content, leading to a higher alcohol content during fermentation. The negative consequences are an imbalanced wine character and consumer reluctance, as lower alcoholic beverages are now in high demand. Over the last decade, several methods have been developed to handle this impact and reduce the alcohol content of wines. In this study, we used the MASTERMIND® REMOVE membrane-based dealcoholization system to reduce the alcohol concentration in of Pinot gris wines from 12.02% v/v to 10.69% v/v and to investigate the effect on analytical parameters in three steps (0.5%, 1%, and 1.5% reductions) along the treatment. To evaluate the impact of the partial alcohol reduction and identify correlations between the wine chemical parameters, data were analyzed with ANOVA, PCA, multivariate linear regression and cluster analysis. The results showed that except for the extract, sugar content and proline content, the treatment had a significant effect on the chemical parameters. Both free and total SO2 levels were significantly reduced as well as volatile acid, glycerol and succinic acid levels. It must be highlighted that some parameters were not differing significantly between the untreated and the final wine, while the change was statistically verified in the intermediate steps of the partial alcohol reduction. This was the case for example for n-Propanol, i-Amylalcohol, Acetaldehyde, and Ethyl acetate. The multivariate linear regression model explained 18.84% of the total variance, indicating a modest but meaningful relationship between the alcohol content and the investigated analytical parameters. Our results showed that even if the applied instrument significantly modified some of the wine chemical parameters, those changes would not influence significantly the wine sensory attributes. Full article
(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)
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18 pages, 1919 KB  
Article
Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer
by Jinglong Zhang, Ziqiang Chen, Yongxin Zhang, Zhenbao Shi, Jian Lu and Dianhui Wu
Foods 2025, 14(12), 2010; https://doi.org/10.3390/foods14122010 - 6 Jun 2025
Viewed by 648
Abstract
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them. The results showed [...] Read more.
As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them. The results showed that the wort produced from six-row malt contained more fermentable sugars (FSs) (26.3%) compared to two-row malt, and their free amino acid (FAA) profiles were apparently different. These differences were translated into variations in the VCs of beer. Six-row malt beer contained a higher content of total VCs (6354.80 μg/L), and most of the content of individual VC (66.7%) was significantly higher than two-row malt beer. In contrast, two-row malt beer showed a higher content of 1-propanol, ethyl caprate, and octanoic acid isoamyl. Eight key volatiles contributed to the differences in beer flavor, and these differences (62.5%) were related to the major amino acids (alanine, arginine, phenylalanine, tyrosine, and threonine). This study clarified how barley with different row-types affected beer VCs and offered guidance for selecting raw materials in beer production. Full article
(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)
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