Nutritional and Flavor Compounds in Fruit Wines

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 4 August 2025 | Viewed by 1390

Special Issue Editors


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Guest Editor
College of Agriculture, Guangxi University, Nanning, China
Interests: fruit development and ripening process; postharvest fruit quality regulation
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
School of Enology, Northwest Agriculture and Forestry University, Xianyang, China
Interests: fruit wines; nutritional compounds; flavor compounds; cultivation techniques; vinification

Special Issue Information

Dear Colleagues,

The production of fruit wine is currently an important direction for research on deep processing of fruits. With the increasing consumer demand and large-scale production of fresh fruits, the types of fruit wine are gradually becoming more diverse. The selection of high-quality and suitable varieties for brewing and innovations of fruit wine processing technology have become the main topic of research on fruit wine. Nutritional quality and flavor quality are important indicators for evaluating the quality of fruit wine, as well as determining consumer preferences. Nutrients in fruit wine, such as anthocyanins and resveratrol, have strong antioxidant and health benefits, while flavor-related compounds, such as monoterpenes and volatile esters, give fruit wine a rich taste. The accumulation and regulation of nutritional and flavor compounds in fruit wine are of great significance for the innovation of fruit wine products and the sustainable development of the industry.

For this Special Issue, we invite submissions of original articles or reviews on topics including, but not limited to, the following: 

  • Selection of suitable fruit varieties and raw materials for fruit wines processing;
  • Identification of nutritional and flavor components in fruit wine;
  • The regulation of nutritional and flavor compounds accumulation in fruits for brewing by different cultivation techniques;
  • The effect of different processing techniques on the accumulation of nutritional and flavor compounds in fruit wine.

Prof. Dr. Haifeng Jia
Dr. Kekun Zhang
Guest Editors

Manuscript Submission Information

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Keywords

  • fruit wines
  • nutritional compounds
  • flavor compounds
  • cultivation techniques
  • vinification

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Published Papers (2 papers)

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Research

22 pages, 5581 KiB  
Article
The Effect of Varying Durations of Post-Harvest Cryogenic Treatments on the Quality of Cabernet Sauvignon Wines
by Zhihao Deng, Guo Cheng, Wangze Li, Pengfei Yang, Kekun Zhang, Keqin Chen and Yulin Fang
Foods 2025, 14(11), 1972; https://doi.org/10.3390/foods14111972 - 2 Jun 2025
Viewed by 420
Abstract
While cold chain transportation facilitates the utilization of wine grapes grown in remote mountainous areas, there is currently a lack of research on the impacts of different post-harvest temperatures on the quality of wine grapes. Therefore, three temperatures—room temperature (20 °C), chilled (4 [...] Read more.
While cold chain transportation facilitates the utilization of wine grapes grown in remote mountainous areas, there is currently a lack of research on the impacts of different post-harvest temperatures on the quality of wine grapes. Therefore, three temperatures—room temperature (20 °C), chilled (4 °C), and frozen (−20 °C)—were selected to study the effects of post-harvest low-temperature treatments. The results indicated that the contents of tartaric acid and total polyphenols in the resulting wines were higher after the grapes underwent freezing, while the opposite trend was observed for those stored at room temperature. The changes in color lightness of wines were inversely correlated with the changes in color saturation and red chromaticity, while the yellow chromaticity of wines fermented after storage exhibited a slight increase. Rutin and ferulic acid were identified as the characteristic monophenols that decreased post-storage, and heptanal emerged as the volatile compound that decreased similarly. Furthermore, the tannin contents of the resulting wines demonstrated a strong correlation with temperature: when grapes were chilled, they reached the highest level, presenting a decreasing trend over time. For low-temperature storage, 1-hexanol, ethyl caprylate, isopentyl acetate, and (Z)-2-heptenal were identified as characteristic volatile compounds under the different treatments. Overall, the choice of an appropriate chilling temperature for the post-harvest storage of grapes can ensure the quality characteristics of the produced wine. This study confirms the potential value of cold chain transportation for the effective utilization of wine grapes grown in remote areas. Full article
(This article belongs to the Special Issue Nutritional and Flavor Compounds in Fruit Wines)
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25 pages, 6460 KiB  
Article
Effects of Different Fermentation and Clarification Methods on the Color, Physicochemical Characteristics, and Aroma Profile of Healthcare Cornus–Kiwifruit Composite Wine
by Cuiyan Zeng, Xueru Zhang, Junxia Zhang, Shuiyan Pan, Keqin Chen and Yulin Fang
Foods 2025, 14(10), 1705; https://doi.org/10.3390/foods14101705 - 11 May 2025
Viewed by 670
Abstract
A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine with health functions and diverse flavors presents a way to address this issue. A kiwi wine fermentation [...] Read more.
A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine with health functions and diverse flavors presents a way to address this issue. A kiwi wine fermentation method was investigated by incorporating the medicinal and edible fruits of Cornus officinalis. The results indicate that adding Cornus officinalis introduced a unique component known as iridoid glycosides to the wine. Additionally, the concentrations of phenols, total iridoid glycosides, and most aroma compounds in the wine increased after the addition of crushed Cornus officinalis following alcoholic fermentation. As the proportion of Cornus officinalis in the kiwi wine rose, so did polyphenolic substances and total iridoid glycosides; however, this diminished the wine’s clarity. Additionally, a yeast addition of 200 mg/L demonstrated optimal fermentation capabilities, and a bentonite addition of 1.1 g/L exhibited an outstanding clarifying effect. These results not only enhance nutritional value and quality but also provide a theoretical foundation for the production of high-quality Cornus–kiwifruit composite wine. Full article
(This article belongs to the Special Issue Nutritional and Flavor Compounds in Fruit Wines)
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