The Chemistry of Wine—from Vine to the Glass
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (25 August 2023) | Viewed by 11799
Special Issue Editors
Interests: food chemistry; food composition; food bioactive; foodomics; fgeographical markers; food markers; food authenticity; fraceability; food contaminants; microextraction techniques; instrumental techniques
Special Issues, Collections and Topics in MDPI journals
Interests: industrial and food biotechnology; fermentation processes; food processing; agro-industry by-products valorization; prebiotics production
Special Issues, Collections and Topics in MDPI journals
Interests: wine chemistry; wine analysis; food chemistry; molecular markers; natural products; food bioactive components; analytical chemistry; microextraction; chromatographic analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
BACKGROUND: Wine is a very complex matrix, constituted by several hundreds of chemical compounds—terpenoids, pyrazines, higher alcohols, ethyl, esters, fatty acids, nitrogen compounds, sulfur compounds and furanic compounds, among others, found in a wide range of concentrations and presenting different volatilities. These primary and secondary metabolites, which have been identified in grapes, musts and wines, are formed by several pathways occurring from the vineyard to the consumer, including (i) biosynthesis through different metabolic pathways occuring in grapes; (ii) through yeast metabolism during fermentative process; and (iii) during the ageing process due to several enzymatic and chemical reactions. Some of these metabolites actually contribute to the sensory perception of wine flavor and to its specific organoleptic characteristics and are responsible for wine aroma quality. The main key odorants and off-flavors, its impact on wine typicity and its transformation through aging are the focus of much current research and scientific interest. In addition, the interactions of odorants with each other and with other nonvolatile wine components and their impact on aroma volatility and quality is arousing an increasing curiosity in the scientific community. A deeper and comprehensive understanding, of the biochemistry of grape juice fermentation, and the chemistry of wine aging, is of utmost importance on helping the wine industry by reinforcing the empirical knowledge of the traditional winemaker. Different wine metabolomes can be used as useful tools in the research of key chemical components of a given wine and this allows one to differentiate it from other wines. In addition,
AIMS and SCOPE:
This Special Issue invites researchers to share their work in the form of primary research articles or literature reviews. The objective is to provide a deeper and comprehensive insight in different fields of wine science, from the vineyard to the final consumer. The influence of “terroir”, including geographic region, climate and soil of environments, viticulture, winemaking practices and the impact of microorganisms on the sensory, organoleptic characteristics and quality of the final product, will be considered. An overview of recent developments in important analytical approaches and recent applications of high-resolution analytical techniques—GC-MS, LC-MSMS, UHPLC, NMR, among others—in wine science, as useful platforms to identify and characterize the compounds that make the greatest contributions to the wine overall character, will be highlighted, including, but not limited to:
- Metabolomic studies on grapes—analytical approaches and challenges;
- Impact of microbial contribution on wine organoleptic characteristics;
- Influence on “terroir” and geographical region on grapes metabolomic pattern;
- Vinification processes and its influence on wine quality;
- Sensory analysis and the influence of wine compounds on perception of wine aromas;
- Chemical composition of grapes and wines;
- Aroma and impact compounds;
- Aging and wine transformations.
We are soliciting articles presenting recent developments in the influence of the “terroir”, winemaking practices, and the impact of microorganisms on the sensory, organoleptic characteristics and quality of the wine. The grape and wine composition, the influence of the yeast and vinification process on wine quality and the several pathways and processes occurring from grapes to final wine will be explored. The association of chemical composition to sensory properties, whether identifying impact compounds or elucidating matrix effects, is also of interest.
Prof. Dr. José Sousa Câmara
Prof. Dr. José António Couto Teixeira
Dr. Rosa M. Perestrelo
Guest Editors
Manuscript Submission Information
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Keywords
- vine and vineyard
- grape varieties and “terroir”
- wine microbiome
- fermentation and its management—spontaneous and inoculated fermentations
- biochemistry of fermentations
- yeast differentiation
- winemaking process
- wine quality assessment
- wine composition
- wine aroma
- wine metabolome
- wine omics
- ageing process
- sensory analysis and interactions
- wine antioxidants and healthy compounds
- wine bioactive molecules
- the French paradox
- amino acid and biogenic amines in wines
- fortified wines
- valorization of wine industry by-products
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