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Quality and Stability of Wines Produced with Reduced Environmental Impact...
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Quality and Stability of Wines Produced with Reduced Environmental Impact Practices in the Vineyard and in the Cellar

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

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 2429

Special Issue Editors

Dr. Valentina Canuti

E-Mail Website
Guest Editor
Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy
Interests: wine; fermentation; phenolics; volatiles; aroma; mouthfeel
Special Issues, Collections and Topics in MDPI journals
Dr. Monica Picchi

E-Mail Website
Guest Editor
Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy
Interests: sensory analysis; wine; mouthfeel; enology; organic wine; biodynamic wine

Special Issue Information

Dear Colleagues,

In recent years, in all agri-food sectors, consumers have shown that they are increasingly sensitive to environmental issues, directing their wallets accordingly. Consequently, on the part of the producer, there has been a change of course from conventional vineyard management and winemaking practices to more environmentally friendly techniques, such as organic and biodynamic agriculture. Conventional technologies have been replaced by those with a lower environmental impact both in the vineyard and in the cellar, and researches have also been oriented towards the use of products, adjuvants, additives and technologies with a reduced environmental impact.

This Special Issue will focus on the areas of active research in winery reduced-impact practices as well as the one in the vineyard. Authors are encouraged to submit research that focuses on grapes and relative wines produced with organic and biodynamic vineyard management techniques, low-environmental-impact soil and canopy management, and use in the cellar of technologies with reduced use of adjuvants and additives, reduced energy and water consumption, and on how these techniques could impact on the final quality of grapes and wines. Moreover, we will accept studies on low-enviromental-impact winemaking practices to estimate the carbon dioxide production and water consumption under the different types of management, in relation to the quality of the wine produced.

Works that take chemical, physical, and even sensory aspects into consideration are welcome.

Authors are invited to submit original research and review articles that focus on advances in composition of grapes and wines produced by vineyard management and winemaking practices at reduced environmental impact for inclusion in this Special Issue.

Dr. Valentina Canuti
Dr. Monica Picchi
Guest Editors

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
  • grapes
  • fermentation
  • flavor
  • color
  • sensory
  • analytical methods
  • storage
  • stability
  • winemaking
  • natural products
  • sustainability
  • organic
  • biodynamic

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Published Papers (2 papers)

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Research

13 pages, 1157 KiB  
Article
Impact of Natural Phytosanitary Product Residuals on Yeast Fermentation Performance and Wine Composition
by Natascia Bartolozzi, Francesco Maioli, Monica Picchi, Valentina Civa, Valentina Canuti and Paola Domizio
Foods 2024, 13(21), 3484; https://doi.org/10.3390/foods13213484 - 30 Oct 2024
Viewed by 731
Abstract
Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatments are often inevitable, and consequently downtime is required to avoid possible residues [...] Read more.
Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatments are often inevitable, and consequently downtime is required to avoid possible residues on the grapes. Instead, natural phytosanitary products, such as essential oil (EO)-based products, can be applied close to the harvest without specific restrictions, with results that are not only technically convenient but also more attractive for the consumers. Because of the high antimicrobial activity of EO products, in the present study we evaluated the effect of different residual amounts of two new EO-based phytosanitary products on the alcoholic fermentation and the chemical composition of the final fermented products. In particular, two EO-based new formulations, exploitable in organic viticulture management, were evaluated. Increasing concentrations of each formulation were tested during laboratory scale fermentations and in comparison with synthetic and natural commercial phytosanitary products. Growth and fermentation kinetics of a commercial yeast strain of Saccharomyces cerevisiae and the chemical and sensory profiles of the final products were evaluated. Both new formulations showed no significant impact on the growth and fermentation kinetic of S. cerevisiae at any of the concentrations tested. In all trials, alcoholic fermentation was completed in 15 days. Instead, a different chemical composition of the final products was observed. Therefore, these new products might represent an interesting alternative tool to the conventional phytosanitary treatments, being applicable close to the harvest without negative impacts on the kinetics of alcoholic fermentation and also being more acceptable to wine consumers. Full article
(This article belongs to the Special Issue Quality and Stability of Wines Produced with Reduced Environmental Impact Practices in the Vineyard and in the Cellar)
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13 pages, 6471 KiB  
Article
Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
by Ana Rosa Gutiérrez, Pilar Santamaría, Lucía González-Arenzana, Patrocinio Garijo, Carmen Olarte and Susana Sanz
Foods 2023, 12(14), 2755; https://doi.org/10.3390/foods12142755 - 20 Jul 2023
Cited by 1 | Viewed by 1174
Abstract
Carbonic maceration (CM) vinification is a very traditional method that allows saving energy without great equipment investment, obtaining high-quality wines. However, due to its particularities, CM winemaking implies a higher risk of microbial alteration. This work studies the evolution of bacterial population along [...] Read more.
Carbonic maceration (CM) vinification is a very traditional method that allows saving energy without great equipment investment, obtaining high-quality wines. However, due to its particularities, CM winemaking implies a higher risk of microbial alteration. This work studies the evolution of bacterial population along carbonic maceration wines elaboration with and without yeast inoculation. In the same way, two strategies of yeast inoculation were studied: “pied de cuve” and Active Dry Yeasts (ADY) seed. For this purpose, three conditions were assayed: spontaneous fermentation (without inoculation), “pied de cuve” technology, and ADY inoculation. For each condition, two winemaking methods were compared: carbonic maceration and the standard method of destemming and crushing (DC). The bacterial evolution (lactic acid and acetic acid bacteria) was followed in different fermentation stages. Finally, the wines obtained were analysed (pH and volatile acidity). In the non-inoculated wines produced by CM, high development of the bacterial population was observed (counts of acetic acid bacteria around 4.3 log cfu/mL), and finished wines presented high values of volatile acidity (>1.5 g/L), which did not occur in the inoculated vinifications (counts of acetic acid bacteria around 1.5 log cfu/mL and 0.5 g/l of volatile acidity). Thus, the control of yeast population, as a “pied de cuve” as ADY seed, seems to be an effective tool to avoid bacterial alterations in CM vinifications. Full article
(This article belongs to the Special Issue Quality and Stability of Wines Produced with Reduced Environmental Impact Practices in the Vineyard and in the Cellar)
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