Wine and Alcohol Products: Volatile Compounds and Sensory Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 12 December 2025 | Viewed by 1332
Special Issue Editor
Interests: development and utilization of microbial resources; modern brewing and fermented foods; flavor analysis of fermented products
Special Issue Information
Dear Colleagues,
The sensory appeal of wine and alcohol products is largely driven by volatile compounds, which contribute to their aroma, flavor, and overall consumer experience. However, the complex interactions between these compounds and sensory properties, as well as the factors influencing their formation, remain areas requiring deeper exploration. This Special Issue of Foods aims to address these challenges by showcasing innovative research on the chemistry and sensory science of alcoholic beverages. We invite submissions that focus on the identification and characterization of volatile compounds, their biosynthetic pathways, the impact of production techniques, and their role in sensory perception. Studies employing advanced analytical methods, deletion and recombination experiments, interaction of aroma substances, sensory evaluation, or interdisciplinary approaches are particularly encouraged. Submissions must align with the journal’s guidelines and provide novel insights into the field.
Prof. Dr. Liping Du
Guest Editor
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
- volatile compounds
- sensory properties
- wine, alcoholic beverages
- aroma
- flavor chemistry
- fermentation
- aging
- consumer perception
- analytical techniques
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