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 10161
Special Issue Editor
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
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