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Foods
Special Issues
Bioactive Composition, Quality, and Sensory Properties of Wines
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Bioactive Composition, Quality, and Sensory Properties of Wines

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 3985

Special Issue Editors

Dr. Ignacio García Estévez

E-Mail Website
Guest Editor
Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, E37007 Salamanca, Spain
Interests: wine chemistry; food chemistry; phenolic compounds; sensory properties
Special Issues, Collections and Topics in MDPI journals
Dr. Cristina Alcalde-Eon

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Nutrition and Bromatology, Universidad de Salamanca, Salamanca, Spain
Interests: food science; food and wine chemistry; phytochemicals; plant analysis; phenolic compounds

Special Issue Information

Dear Colleagues,

Wines contain several compounds that have been demonstrated to be bioactive compounds, such as phenolic compounds and different biopolymers including polysaccharides, which not only offer potential health benefits but also contribute to the sensory properties of wines. The sensory properties of wines, including color, bitterness, astringency and aroma, significantly influence the consumer perception and acceptance of wine. Hence, understanding the relationship between wine composition and its organoleptic properties is essential for producing high-quality wines. Additionally, the study of the bioactive properties of these compounds is of interest not only for wine consumption but also for considering the potential production of extracts rich in bioactive compounds from wine and oenological by-products that could be used as functional ingredients and/or new foods or natural additives. Therefore, articles related to the study of the composition of wine along with the sensory and bioactive properties of its components and its relationship with wine quality, as well as the effect that different viticultural practices or winemaking techniques could have on these components are encouraged for submission to this Special Issue.

Dr. Ignacio García Estévez
Dr. Cristina Alcalde-Eon
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. 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

  • wine
  • phenolic compounds
  • polysaccharides
  • biopolymers
  • bioactive compounds
  • color
  • astringency
  • bitterness
  • aroma
  • health effects

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Published Papers (4 papers)

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Research

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18 pages, 1637 KiB  
Article
Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine
by Emerson Núñez, Josefina Vidal, Matías Chávez, Edmundo Bordeu, Fernando Osorio, Sebastián Vargas, Elba Hormazábal and Natalia Brossard
Foods 2025, 14(3), 462; https://doi.org/10.3390/foods14030462 - 1 Feb 2025
Viewed by 1041
Abstract
Mannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, particularly emphasizing viscosity, across Standard and [...] Read more.
Mannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, particularly emphasizing viscosity, across Standard and Premium quality tiers of Cabernet Sauvignon commercial wines. The aim was to understand the intricate relationship between yeast-derived mannoproteins and the broader sensory landscape of red wines. The methodology encompasses a comprehensive mannose extraction method, rheological measurements, and sensory Rate-All-That-Apply evaluations, all of which are integrated into a Principal Component Analysis. The results showed slight color variations due to the wine spending one month on lees. A positive correlation was found between mannose content and viscosity in only Standard-quality wines. The correlation with sensory data indicated a strong relationship between volume, viscosity, and mannose content in Premium-quality wines, which was less pronounced in Standard-quality wines. Furthermore, parameters related to mouthfeel quality, such as roundness and smoothness, were also associated with these findings. Prospects involve further exploration of correlations between mouthfeel sensations, sensory descriptors, and the structural characteristics of mannoproteins, aiming for a more comprehensive understanding of the intricate interplay in wine composition. Full article
(This article belongs to the Special Issue Bioactive Composition, Quality, and Sensory Properties of Wines)
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19 pages, 750 KiB  
Article
Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location
by Ana Mucalo, Edi Maletić and Goran Zdunić
Foods 2024, 13(17), 2695; https://doi.org/10.3390/foods13172695 - 26 Aug 2024
Cited by 1 | Viewed by 907
Abstract
Asynchronous ripening is a significant challenge in winemaking. Green berries reduce alcohol and pH while increasing acidity. Green berries are rich in bitter and astringent compounds, with an unknown impact on wine quality. The aim of this study was to evaluate the impact [...] Read more.
Asynchronous ripening is a significant challenge in winemaking. Green berries reduce alcohol and pH while increasing acidity. Green berries are rich in bitter and astringent compounds, with an unknown impact on wine quality. The aim of this study was to evaluate the impact of harvest date and vineyard location on the polyphenolic composition of Plavac Mali wines in Dalmatia, Croatia. Experiments were conducted in two locations, Split and Zadar, producing fifteen wines per location from four harvest dates (H1–H4), including green berry wines from H1. The first harvest date occurred 27 days after véraison (DAV) and the last at 69 DAV, corresponding to overripeness. Green berry wines of H1 had low alcohol content up to 4.4% (v/v) in Split. Epigallocatechin was the main flavonoid in those wines, followed by dimer B1 in Split and catechin in Zadar. Green wines from Split had a higher concentration of phenolic acids, flavan-3-ol monomers and dimers. Wines of H3 had the highest concentration of malvidin-3-O-glucoside. With a later harvest date, a dramatic decrease in catechin and dimers was observed in wines from Split, and a decrease in epicatechin, epigallocatechin and dimer B1 in those from Zadar. The final expression of the physiochemical and polyphenolic composition of Plavac Mali wine is determined by the dynamics of harvest date, location and their interactions. Full article
(This article belongs to the Special Issue Bioactive Composition, Quality, and Sensory Properties of Wines)
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15 pages, 2985 KiB  
Article
Effects of Different Non-Saccharomyces Strains in Simultaneous and Sequential Co-Fermentations with Saccharomyces cerevisiae on the Quality Characteristics of Kiwi Wine
by Jie Zhang, Pengyan Li, Peiyao Zhang, Tieru Wang, Jianrui Sun, Libo Wang, Zhouya Bai, Jiangfeng Yuan, Lina Zhao and Shaobin Gu
Foods 2024, 13(16), 2599; https://doi.org/10.3390/foods13162599 - 20 Aug 2024
Cited by 1 | Viewed by 1233
Abstract
With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry. In this study, kiwi wine was fermented by [...] Read more.
With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry. In this study, kiwi wine was fermented by Saccharomyces cerevisiae and different non-Saccharomyces strains (Torulaspora delbrueckii, Kluyveromyces thermotolerans, Pichia fermentans) in three methods (pure fermentation, simultaneous, and sequential co-fermentation). The physicochemical characteristics, color parameters, phenolic profiles, total phenolic content (TPC), antioxidant activities, organic acids, and taste sense of the different wines were evaluated to determine the effects of different yeasts and fermentation methods on the quality of the kiwi wine. Results indicated that co-fermentation reduced the contents of alcohol while enhancing the lightness of the kiwi wine. The TPC of sequential co-fermentation with K. thermotolerans/S. cerevisiae was significantly higher than that of their simultaneous co-fermentation. Compared to K. thermotolerans/S. cerevisiae, the antioxidant activities were increased by co-fermentation of T. delbrueckii/S. cerevisiae and P. fermentans/S. cerevisiae. Principal component analysis showed that kiwi wines fermented by different yeasts and inoculation methods could be separated and grouped. Correlation analysis presented positive correlations of phenolic composition, antioxidant activities, and color intensity. This study provided theoretical guidance for co-fermentation of non-Saccharomyces/S. cerevisiae and accelerated the industrialization process of kiwi wine. Full article
(This article belongs to the Special Issue Bioactive Composition, Quality, and Sensory Properties of Wines)
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Review

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31 pages, 2514 KiB  
Review
Alcohol or No Alcohol in Wine: Half a Century of Debate
by Mariantonietta Succi, Francesca Coppola, Bruno Testa, Michela Pellegrini and Massimo Iorizzo
Foods 2025, 14(11), 1854; https://doi.org/10.3390/foods14111854 - 23 May 2025
Viewed by 292
Abstract
Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special health conditions, and in pregnant women. [...] Read more.
Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special health conditions, and in pregnant women. However, over the years, awareness has grown that wine, especially red wine, has a beneficial effect on human health due to the powerful effect of the antioxidant substances it contains, known under the generic term of polyphenols. The main concern remains around the ethanol content of wine and its effects on health. After fifty years of research and studies, the debate is still open, with conflicting indications about the positive effect of moderate wine consumption in the context of a balanced diet and the toxic effect of ethanol even in low doses. In this disputed area, the market for low-alcohol and alcohol-free wines has found its place in the last decade, creating a new opportunity for the global wine trade. These new types of wine are going to open a new chapter in the history of wine. In this review, we have summarised the main aspects of the health implications of wine consumption considering scientific evidence from the last 50 years, including low-alcohol and dealcoholised wine. Full article
(This article belongs to the Special Issue Bioactive Composition, Quality, and Sensory Properties of Wines)
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