Factors Affecting Wine Quality and Flavor
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 10 March 2026 | Viewed by 24
Special Issue Editors
Interests: grapes and wine
Special Issues, Collections and Topics in MDPI journals
Interests: fruit and vegetable nutrition and quality regulation
Special Issue Information
Dear Colleagues,
Wine with high-quality and distinctive flavors can encourage consumers to savor it carefully. Therefore, exploring the underlying factors that influence the quality and flavor of wine is key to unlocking their charm. This Special Issue will highlight the factors affecting wine quality and flavor from vineyard to winery, such as the characteristics of wine-producing regions, the improvement of varieties and cultivation techniques, and innovation in winemaking techniques. The themes of this Special Issue include but are not limited to the following:
- Exploration of the factors affecting wine quality and flavor from wine-producing regions;
- Analysis the core style characteristics of wines with different flavors and exploration of formation mechanisms;
- Optimization of grape varieties and cultivation techniques, as well as their impact on the quality and flavor characteristics of wine, and the underlying mechanisms;
- Exploration of the diversity of yeast and brewing technologies, as well as their impact on the quality and flavor characteristics of wine, and the underlying mechanisms;
- Evaluation of the impact of quality control of wine grapes on wine making and wine quality;
- Analysis of the influence of different grape varieties and yeast varieties on the formation of wine quality and flavor.
Prof. Dr. Xiangyu Sun
Guest Editor
Dr. Xianghan Cheng
Dr. Xiaotong Lyu
Guest Editor Assistants
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
- wine-producing region
- grape/yeast/wine varieties
- vine cultivation techniques
- wine quality
- wine flavor
- fermentation processes
- flavor characteristics
- winemaking techniques
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