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New Advances in Analysis and Sustainable Technologies in the Winemaking...
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New Advances in Analysis and Sustainable Technologies in the Winemaking Industry

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

Deadline for manuscript submissions: 25 November 2025 | Viewed by 1661

Special Issue Editors

Dr. Uroš Čakar

E-Mail Website
Guest Editor
Faculty of Pharmacy, University of Belgrade, Belgrade, Sebia
Interests: wine chemistry; grape wine beneficial health effect; fruit wine beneficial health effects; polyphenols; fruit antioxidants; biologically active principles from plant; food authentication; functional foods; oxidative stress; prevention of non-communicable diseases
Dr. Miona Belović

E-Mail Website
Guest Editor
Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Interests: fruit and vegetable processing byproducts; dietary fibre; food rheology; antioxidants; bioactivity; functional foods

Special Issue Information

Dear Colleagues,

From ancient times to the present, wine has held a significant position in human civilization. Today, grape wine is the most produced type of wine, but there is an increasing trend in the production of fruit wines, which are obtained from any other fruit (berry, drupe, tropical, etc.). Production of high-quality grapes and fruit is the cornerstone for the production of high-quality wines, which are a rich source of biologically active compounds that provide beneficial health effects. During alcoholic fermentation as well as during wine aging, significant amounts of bioactive compounds are generated. Different advanced techniques and modern analytical methods could be applied in order to conduct a quantification of these compounds and to determine the physico-chemical quality parameters of wines, which is required by regulations in the wine industry.

During winemaking, wine pomace is generated as a byproduct, consisting of the skins, pulp, and seeds left after the grapes or fruits are processed into juice. Wine pomace is notable for its high levels of polyphenols and dietary fiber and can be utilized in other areas of the food industry to create a variety of functional products. Therefore, repurposing wine pomace is a sustainable solution for the winemaking industry.

In this Special Issue, entitled “New Advances in Analysis and Sustainable Technologies in the Winemaking Industry”, articles (original research papers, reviews, opinions, perspectives, and methods) will focus on new advances that are applied in wine and wine pomace analysis, aging technology, and the application of sustainable technologies in winemaking since it is important to improve approaches for the determination of biologically active compounds and physico-chemical parameters in wine, as well as to valorize byproducts in this industry.

Dr. Uroš Čakar
Dr. Miona Belović
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

  • grape wine analysis
  • fruit wine analysis
  • biologically active compounds
  • polyphenols
  • beneficial health effect
  • wine aging technologies
  • wine pomace valorisation

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Published Papers (3 papers)

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Research

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17 pages, 2266 KiB  
Article
Chemical Traits and Microbial Population Characterization of ‘Asprinio’ Grape Must, a Local Vine Cultivated in Campania Region (Italy)
by Nicola Landi, Monica Scognamiglio, Lidia Muscariello, Rosangela Marasco, Alessia Palazzo, Ida De Chiara, Sara Ragucci, Paolo V. Pedone, Antonio Fiorentino and Antimo Di Maro
Foods 2025, 14(12), 2110; https://doi.org/10.3390/foods14122110 - 16 Jun 2025
Abstract
‘Asprinio’ grape is used to produce a white wine from the Campania region, known as ‘Asprinio’ (DOC since 1993). A plethora of approaches was adopted to characterize the organic compounds (e.g., free amino acids and other metabolites) and microbial population (bacteria and fungi) [...] Read more.
‘Asprinio’ grape is used to produce a white wine from the Campania region, known as ‘Asprinio’ (DOC since 1993). A plethora of approaches was adopted to characterize the organic compounds (e.g., free amino acids and other metabolites) and microbial population (bacteria and fungi) in ‘Asprinio’ grape must by collecting samples from three different vineyards cultivated with the ‘alberata’ training system. The average free amino acid content of ‘Asprinio’ grape must showed quantitative variations, but no significant statistical differences were found. On average, proline was the most abundant free amino acid (~282 mg/L; 47.9%), followed by arginine (~66 mg/L; 11.5%) and glutamine (~25.2 mg/L; 4.2%). On the other hand, the total polyphenol content (TPC) of ‘Asprinio’ grape must was different, like their antioxidant activity, which increased when the TPC content was higher. Moreover, 1D and 2D NMR spectra highlighted the presence of high sugars amount (in particular glucose) as well as trans-caftaric acid, trans-coutaric acid, trans-fertaric acid, and the cis-isomers of these cinnamate esters. Finally, the evaluation of the microbial communities in the ‘Asprinio’ grape must revealed the presence of several representative bacterial phyla—mainly Bacteroidota, Proteobacteria, and Actinobacteriota—as well as various fungal genera, including Cladosporium, Hanseniaspora, Aspergillus, and Saccharomyces. Notably, these microorganisms, which contribute to the fermentation process and influence the final wine flavor, have been found in different proportions in the grape musts analyzed. Our results contribute to increasing knowledge of the ‘Asprinio’ grape, an indigenous vine of Southern Italy. Full article
(This article belongs to the Special Issue New Advances in Analysis and Sustainable Technologies in the Winemaking Industry)
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23 pages, 5924 KiB  
Article
Red Wine Aging Techniques in Spring Water
by Danilo Rabino, Davide Allochis and Gianpiero Gerbi
Foods 2025, 14(11), 1961; https://doi.org/10.3390/foods14111961 - 30 May 2025
Viewed by 307
Abstract
In wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market. Underwater wine aging has gained increasing popularity in recent years as an innovative [...] Read more.
In wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market. Underwater wine aging has gained increasing popularity in recent years as an innovative method that can expand the variety of products available and bring engaging story telling. Some companies now offer this service to wine producers, although there is still limited knowledge about its effects on different wine types. This preliminary study investigated the impact of underwater aging by examining a well-structured red wine that was submerged for several months in spring water, comparing them to the same wine aged in a cellar for the same period. The chemical properties of the wines were analyzed after both the first (12 months of underwater and cellar aging), second (another 12 months), and third aging periods (further 12 months), to determine if there were any significant differences between them. The results revealed that underwater aging had a significant impact on the wines’ chemical composition. The dissolved oxygen level and total anthocyanin content were most notably affected by the different aging methods, while the phenolic profile and color compounds showed less influence from the treatments. The sensory test indicated that the wines aged under water and in the cellar were perceived differently, depending on the aging method and the time of evaluation (after 12, 24 or 36 months). The results of the organoleptic tests underline how the effect of the conservation environment on the sensory properties is of greater impact in the early stages of post-bottling refinement, while the differences tend to disappear when the post-bottling refinement is extended up to 36 months. The first results of a second experimental campaign seem to confirm the trends detected in the first one, although with less evidence. Further investigation is required to gain a comprehensive understanding of the complexities of underwater aging and its wider impact on wine production. Full article
(This article belongs to the Special Issue New Advances in Analysis and Sustainable Technologies in the Winemaking Industry)
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Review

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34 pages, 1460 KiB  
Review
The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview
by Danijel D. Milinčić, Nemanja S. Stanisavljević, Milica M. Pešić, Aleksandar Ž. Kostić, Slađana P. Stanojević and Mirjana B. Pešić
Foods 2025, 14(4), 607; https://doi.org/10.3390/foods14040607 - 12 Feb 2025
Cited by 2 | Viewed by 854
Abstract
Grape-derived phenolic compounds possess many health benefits, but their biological effectiveness and their effects on human health depend directly on bioaccessibility. Different physiological conditions, interactions with food compounds (proteins, lipids, and carbohydrates), and/or microbial transformations affect the solubilization and stability of phenolic compounds, [...] Read more.
Grape-derived phenolic compounds possess many health benefits, but their biological effectiveness and their effects on human health depend directly on bioaccessibility. Different physiological conditions, interactions with food compounds (proteins, lipids, and carbohydrates), and/or microbial transformations affect the solubilization and stability of phenolic compounds, thus altering their bioaccessibility and biological activity. Previously published review articles on grape-derived phenolic compounds have focused on characterization, transformation during winemaking, various applications, and health benefits, but the literature lacks a comprehensive overview of the bioaccessibility of these compounds during gastrointestinal digestion. In this context, models of gastrointestinal digestion and factors affecting the bioaccessibility of phenolic compounds were considered to understand the behavior of grape-derived phenolic compounds during digestion in the absence or presence of different food matrices. Finally, this review should enable the development of novel food products with targeted bioaccessibility of grape-derived phenolic compounds. Full article
(This article belongs to the Special Issue New Advances in Analysis and Sustainable Technologies in the Winemaking Industry)
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