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From Grapes to Wine in a Climate Change Scenario: Chemistry,...
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From Grapes to Wine in a Climate Change Scenario: Chemistry, Vineyard Management, Processing (Bio)Technologies, Analytical Issues, and Sensory Impact

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 2534

Special Issue Editor

Prof. Dr. Vito Michele Paradiso

E-Mail Website
Guest Editor
Department of Biological and Environmental Sciences and Technologies, Laboratory of Agri-Food Microbiology and Food Technologies, University of Salento, Via Monteroni, I-73100 Lecce, Italy
Interests: grapes; wine; phenolic compounds; volatile compounds; wine fining
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Viticulture and winemaking face increasing challenges due to global warming, both in warm and in cold areas. Such challenges are sometimes linked to new opportunities, and they often require adaptation through innovation. The chemical environment of berries, musts, and wines is changing in response to climate change, thereby posing unprecedented issues, with pH shifts, salt equilibria, colloidal stability, color stability, oxidation processes, and aroma profiles being some of the affected aspects. Genetic diversity, through breeding as well as minor cultivar and novel rootstock exploitation, is a partially unexplored resource. New strategies for the management of vineyards are the subsequent step to adapt to this changing scenario. Winemaking, ranging from grape harvests to bottle shelf lives, requires innovative tools and renewed traditions. Biotechnologies are showing their potential for adaptation, including enzymes, non-Saccharomyces yeasts, and bioprotection. Even analytical platform support decisions require the implementation of affordable, easy, precise methodologies. Finally, there is a need for a deep understating of the effects of climate change on the sensory profile of wines, the effectiveness of innovative and adaptative strategies in preventing the onset of defects, and preserving or improving grape aroma.

This Special Issue represents a place for the exchange of knowledge for researchers from around the world who are focused on this urgent theme. Research articles, as well as reviews and perspectives, are welcome.

Prof. Dr. Vito Michele Michele Paradiso
Guest Editor

Manuscript Submission Information

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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

  • climate change
  • winemaking
  • vineyard management
  • wine stability
  • sensory properties
  • non-saccharomyces yeasts
  • bioprotection
  • calcium tartrate
  • grape biodiversity
  • wine aging

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Published Papers (3 papers)

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Research

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23 pages, 4007 KiB  
Article
Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis
by Ilaria Prezioso, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi and Vito Michele Paradiso
Foods 2025, 14(4), 650; https://doi.org/10.3390/foods14040650 - 14 Feb 2025
Viewed by 625
Abstract
This study investigated the impact of different ageing containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types were evaluated: traditional Apulian amphorae (ozza), five types of oak barrels (American oak, French oak, European [...] Read more.
This study investigated the impact of different ageing containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types were evaluated: traditional Apulian amphorae (ozza), five types of oak barrels (American oak, French oak, European oak, a French + European oak and a multi-wood mix) and glass bottles as the control. The impact of the vessels was evaluated after 6 months of ageing through the characterization of phenolic, volatile and sensory profiles. Amphorae allowed a specific evolution of the wine’s primary aromas, such as fruity and floral notes, while enhancing volatile compounds like furaneol, which contributed to caramel and red fruit nuances, and also 3-methyl-2,4-nonanedione, a key compound related to anise, plum and premature ageing, depending on its concentration. This container also demonstrated effectiveness in stabilizing anthocyanin–tannin complexes, supporting color stabilization. Oak barrels allowed different outcomes to be obtained in terms of color stabilization, volatile profile, aroma and astringency. French oak exhibited the highest phenolic and tannin levels, enhancing anthocyanin stabilization and color intensity. European oak followed closely, while American oak excelled in color stabilization, with tannins less reactive to polymers. Mixed wood barrels showed lower phenolic extraction and the best astringency evolution. Full article
(This article belongs to the Special Issue From Grapes to Wine in a Climate Change Scenario: Chemistry, Vineyard Management, Processing (Bio)Technologies, Analytical Issues, and Sensory Impact)
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19 pages, 2246 KiB  
Article
Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive Vintages
by Maria Alessandra Paissoni, Micaela Boido, Pietro Margotti, Simone Giacosa, Susana Río Segade, Vincenzo Gerbi, Luca Rolle, Christoph Schuessler, Rainer Jung, Doris Rauhut and Andrii Tarasov
Foods 2025, 14(4), 591; https://doi.org/10.3390/foods14040591 - 11 Feb 2025
Viewed by 732
Abstract
‘Timorasso’ is an autochthonous, non-aromatic white grape variety cultivated mainly in the southwest of the Piedmont region (northwestern Italy). The sensory profile of wines produced from this variety evolves greatly with aging. In this study, 31 wines from 2015–2021 vintages were analyzed to [...] Read more.
‘Timorasso’ is an autochthonous, non-aromatic white grape variety cultivated mainly in the southwest of the Piedmont region (northwestern Italy). The sensory profile of wines produced from this variety evolves greatly with aging. In this study, 31 wines from 2015–2021 vintages were analyzed to investigate changes in sensory descriptors at various stages of aging and their correlation with physicochemical properties (wine basic parameters, color, and total polyphenols) and sensory-perceptual typicity. A sensory analysis was conducted by a panel of experts, who were asked to indicate the in-mouth and aroma descriptors. The aroma-related terms were analyzed as individual descriptors or grouped in “Categories”. Moreover, the panel rated the Color, In-Mouth, and Aroma typicity of these wines. ‘Timorasso’ based wines were found to have, on average, a relevant alcohol content (14.20 ± 0.56% v/v), moderate acidity (5.8 ± 0.6 g/L), and low pH (3.19 ± 0.09). In fact, Timorasso wines were sensorially identified in terms of citation frequency with the in-mouth descriptors acidity (32.9%), sapidity (25.5%), and minerality (17.4%). The aroma of younger wines (2 years of aging) was characterized by “Green”, “White flowers”, “White pulp fruit”, and “Citrus”. In general, the most cited aroma category was “Kerosene” (27.9%), distinguishing wines with 5–6 years of aging. “Kerosene” category correlated with Aroma typicity (p < 0.001), as well as with “Balsamic” (10.8%, p < 0.01) and “Empyreumatic” (5.5%, p < 0.05) aroma categories. Full article
(This article belongs to the Special Issue From Grapes to Wine in a Climate Change Scenario: Chemistry, Vineyard Management, Processing (Bio)Technologies, Analytical Issues, and Sensory Impact)
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Review

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22 pages, 2085 KiB  
Review
Methods for Synthesis and Extraction of Resveratrol from Grapevine: Challenges and Advances in Compound Identification and Analysis
by Ramona Căpruciu and Constantin Nicolae Gheorghiu
Foods 2025, 14(7), 1091; https://doi.org/10.3390/foods14071091 - 21 Mar 2025
Viewed by 754
Abstract
Resveratrol is the most important biopotential phytoalexin of the stilbene group (natural polyphenolic secondary metabolites), synthesized naturally by the action of biotic and abiotic factors on the plant. The yield of individual bioactive compounds isolated from grapevine components, products and by-products is directly [...] Read more.
Resveratrol is the most important biopotential phytoalexin of the stilbene group (natural polyphenolic secondary metabolites), synthesized naturally by the action of biotic and abiotic factors on the plant. The yield of individual bioactive compounds isolated from grapevine components, products and by-products is directly dependent on the conditions of the synthesis, extraction and identification techniques used. Modern methods of synthesis and extraction, as well as identification techniques, are centred on the use of non-toxic solvents that have the advantages of the realisation of rapid extractions, maintenance of optimal parameters, and low energy consumption; this is a challenge with promising results for various industrial applications. Actionable advances in identifying and analysing stilbenes consist of techniques for coupling synthesis/extraction/identification methods that have proven accurate, reproducible and efficient. The main challenge remains to keep resveratrol compositionally unaltered while increasing its microbiome solubility and stability as a nutraceutical in the food industry. Full article
(This article belongs to the Special Issue From Grapes to Wine in a Climate Change Scenario: Chemistry, Vineyard Management, Processing (Bio)Technologies, Analytical Issues, and Sensory Impact)
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