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Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine
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Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 November 2022) | Viewed by 6644

Special Issue Editor

Dr. Kleopatra Chira

E-Mail Website
Guest Editor
Unité de Recherche Œnologie, Institut des Sciences de la Vigne et du Vin, EA 4577, 33882 Villenave d’Ornon, France
Interests: wine science; wine history
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine quality is closely related to the accumulation of secondary metabolites, mainly polyphenols and volatile organic compounds, which determine the final color, taste and aroma of wine. The aroma profile of a wine is determined by the combination of chemical compounds such as alcohols, esters, aldehydes, acids, monoterpenes and other minor components, which influence the sensory characteristics. The composition of the volatile fraction of the wine derives from the grape production process, including environmental factors, as well as being influenced by the technologies applied for the preparation of the must and by the fermentation and aging process. Phenolic compounds include flavonoids, such as the anthocyanins, flavonols and proanthocyanidins, and non-flavonoid compounds. They mainly contribute to the color, flavor, astringency and bitterness of a wine. Their composition is affected by the grape variety, grape harvest, winemaking techniques and wine aging.

This Special Issue will collect manuscripts regarding the chemical composition and sensory profile of wine. Particular interest will be given to papers concerning the phenolic composition and aromas of wine.

Dr. Kleopatra Chira
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

  • phenolic compounds
  • grape
  • wine
  • spirits
  • oak
  • aging
  • sensory analysis

Published Papers (4 papers)

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Research

20 pages, 3481 KiB  
Article
Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?
by Jingxian An, Rebecca C. Deed, Paul A. Kilmartin and Wei Yu
Foods 2023, 12(2), 323; https://doi.org/10.3390/foods12020323 - 09 Jan 2023
Cited by 2 | Viewed by 1526
Abstract
Soft sensors work as predictive frameworks encapsulating a set of easy-to-collect input data and a machine learning method (ML) to predict highly related variables that are difficult to measure. The machine learning method could provide a prediction of complex unknown relations between the [...] Read more.
Soft sensors work as predictive frameworks encapsulating a set of easy-to-collect input data and a machine learning method (ML) to predict highly related variables that are difficult to measure. The machine learning method could provide a prediction of complex unknown relations between the input data and desired output parameters. Recently, soft sensors have been applicable in predicting the prices and vintages of New Zealand Pinot noir wines based on chemical parameters. However, the previous sample size did not adequately represent the diversity of provenances, vintages, and price points across commercially available New Zealand Pinot noir wines. Consequently, a representative sample of 39 commercially available New Zealand Pinot noir wines from diverse provenances, vintages, and price points were selected. Literature has shown that wine phenolic compounds strongly correlated with wine provenances, vintages and price points, which could be used as input data for developing soft sensors. Due to the significance of these phenolic compounds, chemical parameters, including phenolic compounds and pH, were collected using UV-Vis visible spectrophotometry and a pH meter. The soft sensor utilising Naive Bayes (belongs to ML) was designed to predict Pinot noir wines’ provenances (regions of origin) based on six chemical parameters with the prediction accuracy of over 75%. Soft sensors based on decision trees (within ML) could predict Pinot noir wines’ vintages and price points with prediction accuracies of over 75% based on six chemical parameters. These predictions were based on the same collected six chemical parameters as aforementioned. Full article
(This article belongs to the Special Issue Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine)
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29 pages, 2167 KiB  
Article
Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System
by Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, Carmen Rodríguez-Dodero, M. de Valme García-Moreno and Dominico A. Guillén-Sánchez
Foods 2022, 11(24), 4062; https://doi.org/10.3390/foods11244062 - 15 Dec 2022
Cited by 7 | Viewed by 1625
Abstract
Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, [...] Read more.
Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, even though the peculiar Palo Cortado Sherry wine is also aged biologically under a veil of flor yeasts in the first stage. Total dry extract, organic acids, aldehydes, esters, higher alcohols and phenolic compounds in these sherry wines evolve during their ageing as a consequence of evaporation and/or perspiration processes, chemical reactions, extraction of compounds from oakwood and microbiological activity. Sherry wines develop their characteristic organoleptic profile during their ageing, as could be proven through their tasting sessions. According to the sherry type, some natural groupings of the wines could be observed after their principal component analysis. Furthermore, by multiple linear regression methods, an important correlation between the parameters that were analyzed and the ageing of each specific wine has been confirmed, which allowed us to establish two different models, each corresponding to the sherry type in question. Only five of the variables that were investigated were required to successfully estimate each wine’s age at over 99% confidence. This represents a rather convenient tool for wineries to monitor the ageing of these sherry wines. Full article
(This article belongs to the Special Issue Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine)
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11 pages, 706 KiB  
Communication
The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine
by Joana Azevedo, Joana Pinto, Natércia Teixeira, Joana Oliveira, Miguel Cabral, Paula Guedes de Pinho, Paulo Lopes, Nuno Mateus and Victor de Freitas
Foods 2022, 11(18), 2770; https://doi.org/10.3390/foods11182770 - 08 Sep 2022
Cited by 4 | Viewed by 1422
Abstract
This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar [...] Read more.
This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar A with controlled temperature and humidity, and a cellar B, representing a traditional cellar, with uncontrolled temperature and humidity. The impact of bottle orientation was studied in cellar A, where the bottles were stored in horizontal and vertical positions. The phenolic and volatile composition of the bottled Vintage Port wine were analyzed after 6, 15 and 44 months. The results unveiled that the cellar conditions and bottle orientation had an impact in Port wine composition which was higher at 44 months post-bottling. The samples stored in the traditional cellar unveiled significantly higher yellow tones, lower tannin specific activity, and higher levels of furfural and 5-methylfurfural. Furthermore, the samples stored in the horizontal position revealed significant higher levels of total proanthocyanidins and higher tannin specific activity than the samples stored in the vertical position. Interestingly, for the first time to our knowledge, an ellagitannin-derived compound (Corklin) was detected in Vintage Port wines stored in the horizontal position, which results from the reaction of cork constituents with phenolic compounds present in wines. Full article
(This article belongs to the Special Issue Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine)
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17 pages, 2388 KiB  
Article
Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage
by Jiang-Feng Yuan, Yu-Ting Lai, Zhuo-Yao Chen, Hui-Xia Song, Jing Zhang, Da-Hong Wang, Ming-Gui Gong and Jian-Rui Sun
Foods 2022, 11(12), 1778; https://doi.org/10.3390/foods11121778 - 16 Jun 2022
Cited by 4 | Viewed by 1606
Abstract
Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine storage. The results showed that the changing [...] Read more.
Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine storage. The results showed that the changing trend of colour characteristics of microwave-treated and untreated wines was very similar. Moreover, total phenolic compounds, total monomeric anthocyanins, main anthocyanins, main flavonoids, and main phenolic acids (gallic acid; caffeic acid; syringic acid; (+)-catechin; Cy-3-glu; Mv-3-glu) also showed similar change trends during storage. In other words, microwave irradiation had a long-term effect on the colour properties and main phenolic compounds of red wine, changes that require long-time aging in traditional processing. In terms of the studied parameters, the changes in microwave-treated wine were faster than those in untreated wine. These results showed that microwave technology, as a promising artificial aging technology, could in a short time produce red wine of similar quality to traditional aging. Full article
(This article belongs to the Special Issue Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine)
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