Exploring Fermentation, Flavor and Structural Compounds in Wine
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 20 July 2026 | Viewed by 2
Special Issue Editors
Interests: wine chemistry; food science and technology; food chemistry
Interests: sensory analysis; co-pigments; C13-norisoprenoids; metabolomics
Special Issues, Collections and Topics in MDPI journals
Interests: volatile organic compounds; sensory analysis; multivariate statistical analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to highlight recent advances in the investigation of wine composition, focusing on the interaction between fermentation, structural compounds and flavor development. Contributions exploring the roles of fermentation-derived metabolites, phenolics, polysaccharides, proteins and their interactions affecting sensory perception and wine stability are particularly welcome. Fermentation is central to wine aroma and flavor, as yeast converts grape sugars into ethanol and produces a diverse array of volatile compounds that contribute to aroma complexity. Simultaneously, grape-derived structural compounds, including tannins, anthocyanins and other phenolic molecules, shape mouthfeel, color, astringency and oxidative stability. Polysaccharides and proteins, originating from both grapes and yeast, further influence viscosity, colloidal stability and interactions with phenolics, contributing to overall texture and sensory expression. The wine’s final character arises from the interaction between fermentation products and structural constituents, with ethanol affecting phenolic extraction and perception and yeast activity modulating volatile aromas and macromolecular interactions. Understanding these chemical and biochemical processes provides insight into how winemaking practices govern wine composition, stability and quality. This Special Issue seeks to offer a comprehensive perspective on the factors determining wine sensory properties and stability.
Dr. Sandra Pati
Dr. Pasquale Crupi
Dr. Maria Tufariello
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 250 words) can be sent to the Editorial Office for assessment.
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
- flavor compounds
- wine tannins
- wine polysaccharides
- wine pigments
- wine shelf-life
- flavor precursor
- yeast metabolites
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