Grape Wine: Physicochemical Properties, Sensory Attributes and Health Benefits

Dear Colleagues,

We are happy to invite you to submit a paper to the journal Foods for a Special Issue titled “Grape Wine: Physicochemical Properties, Sensory Attributes and Health Benefits”.

Both research and review papers are welcome for possible publication in this Special Issue.

We are addressing you due to your exceptional knowledge of the topic, and your shared knowledge in the form of professional and/or review papers certainly contributes to the development of this area.

Grape is one of the most important fruit cultivars in the world. Grape and its product wine have been part of the traditional Mediterranean diet and lifestyle for centuries. The latest research of the health benefit properties of wine is mostly focused on polyphenols as well-known compounds responsible for its bioactive properties against cardiovascular and neurological illness and cancer. However, a small amount of these compounds derived from grape fruit will show health benefit effects in the human body. The bioavailability of polyphenols may be the result of the food matrix, food processing and gut microbiota. Besides polyphenols, other compounds found in grapes like terpenoids, carbohydrates and macro and micro elements beyond their nutritional value also contribute to physicochemical properties. This Special Issue will focus on the latest findings of grape wine composition, using Raman non-destructive spectroscopy techniques and other qualitative and quantitative techniques, aiming to discover compounds responsible for physicochemical properties, sensory attributes and health benefit effects representing grapes as a good source of functional food. Special attention will be devoted to the cultivation site, processing techniques and postharvest effect on grape composition.

Dr. Irena Budić-Leto
Prof. Dr. Gajdoš Kljusurić Jasenka
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.