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23 pages, 8245 KB

Open AccessArticle

Integrated Metabolomics and Transcriptomics Provided Novel Insights into the Biosynthetic Regulation of Phenolic Compounds in Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.)

by Yulu Miao, Zhaofei Lan, Rongfu Wei, Jinbiao Liu, Yingfen Yu, Jin Zhang, Mengna Huang, Yibin Lan, Yongmei Zhou, Fengping Pan, Haifeng Jia, Guo Cheng and Sihong Zhou

Foods 2026, 15(14), 2574; https://doi.org/10.3390/foods15142574 - 22 Jul 2026

Abstract

Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.) is an important wild grapevine resource with unique berry traits and wine quality characteristics; yet the molecular mechanisms governing its phenolic biosynthesis remain to be further elucidated compared with cultivated Vitis vinifera. This study [...] Read more.

Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.) is an important wild grapevine resource with unique berry traits and wine quality characteristics; yet the molecular mechanisms governing its phenolic biosynthesis remain to be further elucidated compared with cultivated Vitis vinifera. This study aimed to systematically characterize the transcriptional and metabolic regulation of phenolic compound accumulation in V. heyneana var. adenoclada using integrated metabolomics and transcriptomics. At the metabolic level, V. heyneana var. adenoclada exhibited significantly higher contents of phenolic acids (caffeic and ferulic acids), resveratrol, flavonols (quercetin and myricetin), flavan-3-ols (catechin and epicatechin), and anthocyanin diglucosides compared with V. vinifera cv. Cabernet Sauvignon. The two tested V. heyneana varieties showed distinct developmental accumulation profiles: Guiheizhenzhu No. 6 accumulated more ferulic acid, resveratrol, myricetin, and anthocyanins at maturity, whereas Yeniang No. 2 showed higher quercetin and flavan-3-ols at the green stage. Integrated multi-omics correlation analyses revealed that the elevated phenolic content is driven by the coordinated upregulation of key structural genes mediated by a complex MYB regulatory network. Specifically, MYB12 (MYBF1) positively correlated with COMT, CHI, DFR, and LAR. MYB5, MYBS3, and MYB61 promoted quercetin synthesis by activating FLS. MYB06, MYB4, and MYB36 enhanced STS transcription to drive resveratrol biosynthesis, whereas MYB1 and MYB5 cooperatively regulated UFGT, 5GT, and GST4, facilitating efficient synthesis and transport of anthocyanin diglucosides. These findings provide comprehensive mechanistic insights into phenolic metabolism in V. heyneana var. adenoclada and establish a valuable theoretical foundation for improving the flavor quality and regional utilization of wild grape wines. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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17 pages, 8630 KB

Open AccessArticle

Combined Application of Ultra-High-Pressure Homogenization and Non-Saccharomyces Yeasts to Reduce Sulfites and Improve Wine Quality

by Maria Soler, Carmen Gonzalez, Antonio Morata and Iris Loira

Foods 2026, 15(13), 2271; https://doi.org/10.3390/foods15132271 - 25 Jun 2026

Viewed by 256

Abstract

In recent years, the wine industry has searched for alternatives to reduce the use of sulfites, with ultra-high-pressure homogenization (UHPH) emerging as a promising technology. The objective of this study was to evaluate the combined effect of UHPH and non-Saccharomyces yeasts ( [...] Read more.

In recent years, the wine industry has searched for alternatives to reduce the use of sulfites, with ultra-high-pressure homogenization (UHPH) emerging as a promising technology. The objective of this study was to evaluate the combined effect of UHPH and non-Saccharomyces yeasts (Lachancea thermotolerans and Metschnikowia pulcherrima) on wine quality. To this end, fermentations were carried out using control Verdejo must, must treated with UHPH, and must treated with 50 mg/L SO₂, using pure cultures and co-inoculations. Enological parameters, volatile compounds, colour, redox potential, and sensory profile were analyzed. The results showed that the co-inoculation of L. thermotolerans and M. pulcherrima reduced the final ethanol content by 0.5% (v/v) and increased lactic acid production, resulting in a decrease in pH of 0.3 units; however, L. thermotolerans in monoculture failed to implant properly in UHPH-treated must. In addition, wines from UHPH-treated musts exhibited 20% lower redox potential, suggesting that treatment with UHPH was effective in inactivating oxidative enzymes, as did those fermented with M. pulcherrima. Regarding volatile compounds, UHPH wines showed a 30% reduction in higher alcohols and carbonyl compounds, resulting in a characteristic aromatic profile that was positively evaluated in sensory analysis. In conclusion, the combination of UHPH and non-Saccharomyces yeasts represents an effective strategy for improving wine quality and reducing the use of sulfites. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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17 pages, 2524 KB

Open AccessArticle

Precision Enology Strategies to Enhance the Quality of Red Wine Color: The Synergistic Effect of pH and Selected Exogenous Grape Seed Tannins

by Arianna Ricci, Cristian Galaz Torres, Giuseppina Paola Parpinello, Antonio Pizzi and Andrea Versari

Foods 2026, 15(12), 2161; https://doi.org/10.3390/foods15122161 - 15 Jun 2026

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Abstract

Acidification and the application of exogenous tannins are well-established oenological practices designed to ensure wine stability and quality, playing a pivotal role to address the grape compositional imbalances associated with climate change. This study investigates precision enology techniques using a 2023 Sangiovese di [...] Read more.

Acidification and the application of exogenous tannins are well-established oenological practices designed to ensure wine stability and quality, playing a pivotal role to address the grape compositional imbalances associated with climate change. This study investigates precision enology techniques using a 2023 Sangiovese di Romagna, analyzing the interaction between pH modulation (3.2, 3.6, 3.8) and the addition of commercial grape seed tannins with varying medium degrees of polymerization (TanA: 3.1 mdp vs. TanB: 10.8 mdp). Following alcoholic fermentation, a full factorial design was implemented, including control batches (pH adjustment only). After a 40-day mild thermal treatment (T = 25 ± 1 °C) to simulate aging, results indicate that the high-mdp tannin (TanB) dominated color evolution regardless of pH, whereas the low-mdp tannin (TanA) effect was pH-dependent. Notably, a pH of 3.8 resulted in colloidal instability across all samples. The findings highlight the importance of customized protocols to mitigate climate-related challenges in winemaking. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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21 pages, 4587 KB

Open AccessArticle

Pre-Harvest Foliar Application of Chitooligosaccharide Modulates Aroma Quality of Cabernet Gernischt Wines

by Tengzhen Ma, Wenle Qiang, Lirong Zhang, Fei Yu, Baoquan Yuan, Yumei Jiang, Bo Zhang, Antonio Morata and Fumin Yang

Foods 2026, 15(12), 2128; https://doi.org/10.3390/foods15122128 - 12 Jun 2026

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Abstract

Pre-harvest foliar application of chitooligosaccharide (COS) was evaluated for its impact on the flavor quality of Cabernet Gernischt wines. COS was applied at the young berry (YB) and early veraison (EV) stages across the 2022 and 2023 vintages. Physicochemical parameters, phenolic compounds, color [...] Read more.

Pre-harvest foliar application of chitooligosaccharide (COS) was evaluated for its impact on the flavor quality of Cabernet Gernischt wines. COS was applied at the young berry (YB) and early veraison (EV) stages across the 2022 and 2023 vintages. Physicochemical parameters, phenolic compounds, color index, volatile composition, and sensory quality were systematically analyzed. In 2022, alcohol content and total acidity increased in both treatment groups, total phenols increased in the EV group but decreased in the YB group. In 2023, alcohol and acidity showed opposite trends between the two treatment groups, while phenolic compounds decreased. COS treatment increased wine lightness and yellow tone but reduced red tone and color saturation. In 2022 vintage, YB treatment increased total volatiles with 8.18% and terpenoids with 138.91%, while esters increasing by 34.72–53.60%. In 2023 vintage, total volatiles decreased by approximately 15%, with esters significantly decreasing by 26.60% (YB) and alcohols by 25.96% (EV), while fatty acids increased by 32.70% (EV). OPLS-DA identified key aroma compounds, including phenethyl acetate, ethyl caprate, heptyl acetate, and isoamyl acetate. Aroma wheel analysis showed that fruity and floral notes were enhanced in 2022 but reduced in 2023, with the EV stage consistently performing better. Overall, COS application at the early veraison stage represents a promising strategy for modulating wine flavor quality. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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21 pages, 1364 KB

Open AccessArticle

Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine

by Xiang Chu, Ai Zhang, Yuan Su and Xiangyu Sun

Foods 2026, 15(8), 1416; https://doi.org/10.3390/foods15081416 - 17 Apr 2026

Viewed by 568

Abstract

Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced [...] Read more.

Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced under different crushing degrees (50–100%) and maceration times (5–13 d), and their phenolic and aroma compounds were analyzed by ultraviolet–visible spectrophotometry (UV–Vis) and gas chromatography–mass spectrometry (GC-MS). The results showed that both crushing degree and maceration time significantly affected the extraction and accumulation of these key compounds. A crushing degree of 70–80% combined with 7–9 d of maceration was more suitable for producing wines with a balanced color, aroma, and taste profile. In contrast, complete crushing (100%) and 11 d of maceration were more favorable for enhancing antioxidant potential, with flavanol and total phenol contents reaching 346.6 and 115.9 mg/L, respectively. These findings provide a theoretical basis for optimizing vinification conditions and improving wine quality to meet diverse consumer preferences. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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19 pages, 1247 KB

Open AccessArticle

Effect of Oenological Additives on Oral Aroma Retention During Wine Tasting

by Rafael I. Velázquez-Martínez, Carolina Muñoz-González, Julia Crespo and María Ángeles Pozo-Bayón

Foods 2026, 15(6), 975; https://doi.org/10.3390/foods15060975 - 10 Mar 2026

Viewed by 639

Abstract

The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence aroma persistence after wine consumption by modulating the retention of aroma compounds in the oral cavity. The aim [...] Read more.

The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence aroma persistence after wine consumption by modulating the retention of aroma compounds in the oral cavity. The aim of this study was to evaluate the effect of three commercial oenological additives, hydrolysable tannins (gallotannin and ellagitannin) and yeast mannoproteins, on the oral aroma retention of selected aroma compounds in red and white wines. Eight aromatised wines were prepared, including three red and three white wines with additives and two control wines without additives. Thirty-eight volunteers rinsed with each wine following the Spit-Off Odorant Measurement (SOOM) procedure. Oral aroma retention was calculated by comparing aroma levels in expectorated samples with those in wines prior to oral processing. Results showed that additive type significantly affected oral aroma retention (p < 0.05), depending on both the aroma compound and the wine matrix. In red wines, tannins increased the oral retention of most aroma compounds (5–20%), whereas in white wines, tannins reduced aroma retention. Mannoproteins enhanced oral aroma retention (5–40%) in both wine types. These results highlight the role of interactions between oenological additives, aroma compounds, and the wine matrix in modulating oral aroma retention. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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26 pages, 2735 KB

Open AccessArticle

Spatiotemporal Differences of 24-Epibrassinolide Regulating Anthocyanin and Proanthocyanidin Biosynthesis in Vitis vinifera ‘Cabernet Sauvignon’

by Dandan Li, Hao Chen, Kenan Zhang, Chan Li, Hanmei Su, Mengyao Han and Zhumei Xi

Foods 2026, 15(5), 904; https://doi.org/10.3390/foods15050904 - 5 Mar 2026

Cited by 1 | Viewed by 541

Abstract

Brassinosteroids are recognized regulators of anthocyanin and proanthocyanidin biosynthesis in grapevine; however, their spatiotemporal effects remain insufficiently characterized. This study examined the stage-specific impacts of exogenous 24-epibrassinolide and brassinazole on these phenolic compounds in Cabernet Sauvignon. Treatments were applied at fruit set and [...] Read more.

Brassinosteroids are recognized regulators of anthocyanin and proanthocyanidin biosynthesis in grapevine; however, their spatiotemporal effects remain insufficiently characterized. This study examined the stage-specific impacts of exogenous 24-epibrassinolide and brassinazole on these phenolic compounds in Cabernet Sauvignon. Treatments were applied at fruit set and veraison, with skin and seed tissues collected across six developmental stages. Berry ripening and quality parameters were evaluated, and phenolic profiles were quantified via HPLC. The results revealed that both 24-epibrassinolide and brassinazole significantly influenced grape maturation and phenolic biosynthesis in a timing-dependent manner. Specifically, 24-epibrassinolide application at fruit set increased the content of proanthocyanidins and trihydroxylated subunits, as well as the galloylation percentage, in both skins and seeds, while also altering their composition and subunit architecture. In contrast, veraison-stage treatment reduced these parameters in seeds but promoted them in skins, highlighting a tissue-specific response within the same developmental window. Moreover, compared with fruit-set treatment, 24-epibrassinolide application at veraison more significantly enhanced total anthocyanin content in skins, predominantly through the accumulation of specific monomeric forms. Together, based on two consecutive growing seasons (2022–2023) in Vitis vinifera L. cv. Cabernet Sauvignon, these findings demonstrate that brassinosteroid regulation of anthocyanin and proanthocyanidin biosynthesis in grape berries depends not only on the tissue but also on the phenological stage of application. In conclusion, this study reveals distinct spatiotemporal patterns in the regulation of phenolic biosynthesis by 24-epibrassinolide in grapevine, providing new insights into the hormone-mediated modulation of secondary metabolism and suggesting a potential agronomic strategy for precisely shaping the phenolic profile of wine grapes through stage-targeted brassinosteroid application. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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Review

Jump to: Research

52 pages, 4990 KB

Open AccessReview

Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression

by Melita Sternad Lemut, Guillaume Antalick, Piergiorgio Comuzzo and Sabrina Voce

Foods 2026, 15(14), 2571; https://doi.org/10.3390/foods15142571 - 22 Jul 2026

Abstract

Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging due to the diversity of available techniques, the complexity [...] Read more.

Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging due to the diversity of available techniques, the complexity of extraction phenomena, and the fragmented nature of the available literature, which spans a wide range of technological strategies, cultivars, vintages, winemaking conditions, and analytical approaches. This review thus provides a comprehensive overview of traditional, advanced and emerging maceration techniques used in red winemaking. Conventional approaches, including pre-fermentative cold maceration, fermentative maceration, extended post-fermentative maceration, whole-bunch fermentation, and carbonic maceration, are discussed alongside technological modifications such as cryoextraction, thermovinification, flesh-release and Accentuated Cut Edges, as well as emerging and non-thermal technologies including pulsed electric fields, ultrasound, high-pressure processing, microwaves and ohmic heating. Particular attention is given to the mechanisms governing extraction, with emphasis on how processing conditions and tissue-disruption phenomena influence grape cell wall integrity, membrane permeability, and the release of targeted constituents from different grape tissues. Finally, the advantages, limitations, and practical implications of each technique are highlighted for researchers and winemakers, indicating the need for an integrated consideration of chemical, microbiological, sensory, technological, and economic factors when optimizing red wine production. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

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