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Foods
Special Issues
Innovative Technologies, Processes and Strategies for More Sustainable Winemaking
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Innovative Technologies, Processes and Strategies for More Sustainable Winemaking

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 2269

Special Issue Editors

Dr. Andrea Natolino

E-Mail Website
Guest Editor
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
Interests: innovative wine and food technologies; low-input enology; wine quality; process control; winemaking; food by-product valorization
Special Issues, Collections and Topics in MDPI journals
Dr. Sabrina Voce

E-Mail Website
Guest Editor Assistant
Dipartimento di Scienze Agroalimentari Ambientali e Animali, Università degli Studi di Udine, Via Sondrio 2/A, 33100 Udine, Italy
Interests: wine; non-Saccharomyces; yeast derivatives; fermentation; aging on lees; low-impact technologies

Special Issue Information

Dear Colleagues,

Winemaking is associated with complex environmental impacts, requiring considerable inputs of water and energy and producing large amounts of greenhouse gases and by-products. The increased demand for more environmentally friendly processes and products requires new approaches and strategies. More sustainable winemaking may be achieved by using innovative and low-impact technologies. The possibility to improve the microbial stability and quality of grapes, musts, and wines in terms of their chemical composition, stability, and aroma profile, as well as the enhancement of extraction and induction of yeast autolysis, may limit the use of chemical preservatives and reduce the duration and costs of the overall production process. In this context, the use of innovative adjuvants, possibly obtained from agri-food waste, and non-Saccharomyces yeasts as bio-protectors may be interesting tools. Moreover, the recovery and valorization of winery by-products by means of innovative technologies are further strategies to achieve more efficiency and sustainability in the wine sector.

This Special Issue invites the submission of manuscripts that cover a wide range of innovative approaches, technologies, and processes for more sustainable winemaking. We hope that you will be interested in submitting a manuscript and look forward to collaborating with you.

Dr. Andrea Natolino
Guest Editor

Dr. Sabrina Voce
Guest Editor Assistant

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

  • low-impact technologies
  • biotechnologies
  • maceration
  • clarification
  • stabilization
  • microbial inactivation
  • aging on lees
  • innovative adjuvants
  • by-product valorization

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Published Papers (3 papers)

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Research

22 pages, 3198 KiB  
Article
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine
by Mirella Noviello, Giusy Rita Caponio, Giuseppe Corcione, Luigi Tarricone, Rosa Anna Milella, Francesco Mazzone, Luciano Mescia, Claudio Maria Lamacchia, Fatima Zohra Makhlouf, Massimo Tripaldi, Vito Michele Paradiso, Gabriele Fioschi and Giacomo Squeo
Foods 2025, 14(10), 1792; https://doi.org/10.3390/foods14101792 - 18 May 2025
Viewed by 451
Abstract
The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF [...] Read more.
The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF treatment, promoting the electroporation of grape skin cells and the permeability of cell membranes, accelerated the extraction of anthocyanins and polyphenols only in the initial phase of maceration. After six months in bottles, wines treated only with PEF show lower levels of hydroxycinnamic acids and flavonols, but a significant increase in procyanidins B2, which are important for structure and color stability and a richer flavor profile, with higher concentrations of fruity esters and higher alcohols. The use of SO2 improves anthocyanin stabilization and facilitates the extraction of polyphenols. The wines from the PEF + SO2 combination maintain greater aromatic freshness, limiting the formation of oxidative compounds. Wines made from SO2 have a more balanced profile, with cherry, plum, and licorice aromas, although the combined PEF + SO2 treatment better preserves fresh fruit aromas, reducing the perception of dried fruits and herbaceous notes. Full article
(This article belongs to the Special Issue Innovative Technologies, Processes and Strategies for More Sustainable Winemaking)
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21 pages, 1450 KiB  
Article
Use of Emerging Technologies and Non-Saccharomyces spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging
by Sabrina Voce, Anna Bortolini, Lara Tat, Andrea Natolino and Piergiorgio Comuzzo
Foods 2025, 14(4), 652; https://doi.org/10.3390/foods14040652 - 14 Feb 2025
Cited by 1 | Viewed by 662
Abstract
Yeast derivatives are additives commonly used in winemaking for different purposes. Their manufacturing process is not well standardized, being mostly based on thermal inactivation and enzyme-induced lysis; furthermore, the main strain currently authorized for their production belongs to Saccharomyces spp. In this study, [...] Read more.
Yeast derivatives are additives commonly used in winemaking for different purposes. Their manufacturing process is not well standardized, being mostly based on thermal inactivation and enzyme-induced lysis; furthermore, the main strain currently authorized for their production belongs to Saccharomyces spp. In this study, Saccharomyces cerevisiae and Torulaspora delbrueckii were used as starting microorganisms, whereas ultrasounds and high hydrostatic pressure were performed to induce autolysis, with the aim to evaluate the possibility to use different strains and emerging technologies as alternatives to the traditional methods to produce yeast derivatives. The chemical composition of the products obtained as well as the volatile profile of wines aged on yeast derivatives were mostly affected by the treatments performed during the manufacturing process. T. delbrueckii showed a good aptitude as starting microorganism for producing derivatives, whereas emerging, non-thermal technologies could replace the traditional methods for inducing autolysis, allowing to obtain products with enhanced content of polysaccharides (up to 178 mg/g) and antioxidant compounds (up to 9 µmol/g), and with low odor impact. The possibility to manage the chemical composition of yeast derivatives for specific winemaking purposes may thus be possible, by using specific starting microorganism and by applying the most suitable treatment to induce autolysis. Full article
(This article belongs to the Special Issue Innovative Technologies, Processes and Strategies for More Sustainable Winemaking)
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17 pages, 834 KiB  
Article
The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region
by Ivana Regecová, Jana Výrostková, Boris Semjon, Viera Lovayová, Pavlina Jevinová, Zuzana Megyesy Eftimová, Martin Bartkovský, Monika Pipová and Slavomír Marcinčák
Foods 2024, 13(23), 3792; https://doi.org/10.3390/foods13233792 - 26 Nov 2024
Cited by 1 | Viewed by 807
Abstract
This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control [...] Read more.
This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS. Identification was further verified via Sanger sequencing of PCR amplicons, which confirmed the presence of less common wild yeasts in Tokay wine must samples, including Aureobasidium pullulans, Cryptococcus magnus, Torulaspora delbrueckii and Rhodotorula sp. The highest species diversity was observed in the macerated group. These findings indicate that the quality and distinctiveness of Slovak Tokay wines can be increased by careful management of the maceration process during winemaking procedures. Full article
(This article belongs to the Special Issue Innovative Technologies, Processes and Strategies for More Sustainable Winemaking)
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