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Winemaking: Advanced Technology and Flavor Research
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Winemaking: Advanced Technology and Flavor Research

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

Deadline for manuscript submissions: closed (26 January 2024) | Viewed by 17816

Special Issue Editors

Dr. Fernanda Cosme

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Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Fernando M. Nunes

E-Mail Website
Guest Editor
Department of Chemistry, Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Luís Filipe-Ribeiro

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Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; oenology; analytical methods; winemaking; wine stability; phenolic compounds; aroma compounds; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

At present, the use of new technologies in winemaking is becoming increasingly important. These new approaches allow cleaner production strategies to reduce the environmental impact and water consumption in winemaking, and improve the final wine quality. Several emerging technologies, such as electron-beam irradiation, high hydrostatic pressure, ultrasound, and pulsed light, are starting to be applied. The wine aging process, using physical and chemical methods and treatments, is essential to develop the complex wine aroma, increasing the value of the final product. During the aging process, the wine undergoes several physicochemical changes including changes in the wine aroma and chromatic characteristics. For wine stabilization, different approaches and techniques can be used to remove undesirable or unsafe compounds present in wine or formed during winemaking, or can be used to maintain some unstable compounds in solution to prevent their precipitation during storage.

This Special Issue is dedicated to advanced technologies applied in winemaking and flavor research. Potential topics include but are not limited to wine technology, such as emerging non-thermal technologies, wine flavor, and aroma, wine stabilization, wine analysis, wine chemistry, wine aging chemistry, and wine faults. Original research and review papers dealing with all these aspects are welcome for inclusion in this Special Issue of Foods.

Prof. Dr. Fernanda Cosme
Prof. Dr. Fernando M. Nunes
Prof. Dr. Luís Filipe Ribeiro
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

  • winemaking technology
  • emerging non-thermal technologies in winemaking
  • wine flavor and aroma
  • wine stabilization
  • wine quality control
  • wine analysis
  • wine chemistry
  • wine aging
  • aging chemistry
  • wine faults

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Published Papers (7 papers)

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Editorial

Jump to: Research, Review

6 pages, 206 KiB  
Editorial
Winemaking: Advanced Technology and Flavor Research
by Fernanda Cosme, Fernando M. Nunes and Luís Filipe-Ribeiro
Foods 2024, 13(12), 1937; https://doi.org/10.3390/foods13121937 - 19 Jun 2024
Viewed by 581
Abstract
Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...] Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)

Research

Jump to: Editorial, Review

17 pages, 6040 KiB  
Article
Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries
by Mário Bezerra, Fernanda Cosme and Fernando M. Nunes
Foods 2024, 13(8), 1187; https://doi.org/10.3390/foods13081187 - 13 Apr 2024
Viewed by 1395
Abstract
This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to [...] Read more.
This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9–40.2% v/v) and methanol (22.8–877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits. Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)
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22 pages, 4673 KiB  
Article
The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans
by Javier Vicente, Luka Vladic, Domingo Marquina, Silvia Brezina, Doris Rauhut and Santiago Benito
Foods 2024, 13(7), 987; https://doi.org/10.3390/foods13070987 - 23 Mar 2024
Cited by 1 | Viewed by 1032
Abstract
Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of [...] Read more.
Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied L. thermotolerans strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of L. thermotolerans. Nitrogen consumption also rose, as evidenced by all L. thermotolerans strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of L. thermotolerans. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of L. thermotolerans. Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)
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27 pages, 11079 KiB  
Article
Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
by Jinli Wen, Yue Wang, Weiyu Cao, Yanli He, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan and Wenpeng Lu
Foods 2023, 12(18), 3345; https://doi.org/10.3390/foods12183345 - 6 Sep 2023
Cited by 5 | Viewed by 1532
Abstract
Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties ‘Kuilv’, ‘Fenglv’, ‘Jialv’, [...] Read more.
Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties ‘Kuilv’, ‘Fenglv’, ‘Jialv’, ‘Wanlv’, ‘Xinlv’, ‘Pinglv’, ‘Lvbao’, ‘Cuiyu’, ‘Tianxinbao’, and ‘Longcheng No.2’ were determined, and a sensory evaluation was performed. The findings show that ‘Tianxinbao’ produced the driest extract (49.59 g/L), ‘Kuilv’ produced the most Vitamin C (913.46 mg/L) and total phenols (816.10 mg/L), ‘Jialv’ produced the most total flavonoids (477.12 mg/L), and ‘Cuiyu’ produced the most tannins (4.63 g/L). We analyzed the color of the A. arguta wines based on CIEL*a*b* parameters and found that the ‘Kuilv’ and ‘Longcheng No.2’ wines had the largest L* value (31.65), the ‘Pinglv’ wines had the greatest a* value (2.88), and the ‘Kuilv’ wines had the largest b* value (5.08) and C*ab value (5.66) of the ten samples. A total of eight organic acids were tested in ten samples via high-performance liquid chromatography (HPLC), and we found that there were marked differences in the organic acid contents in different samples (p < 0.05). The main organic acids were citric acid, quinic acid, and malic acid. The aroma description of a wine is one of the keys to its quality. A total of 51 volatile compounds were identified and characterized in ten samples with headspace gas chromatography-ion mobility spectrometry, including 24 esters, 12 alcohols, 9 aldehydes, 3 aldehydes, 2 terpenes, and 1 acid, with the highest total volatile compound content in ‘Fenglv’. There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (p < 0.05). An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) showed that ethyl butanoate, ethyl pentanoate, ethyl crotonate, ethyl isobutyrate, butyl butanoate, 2-methylbutanal, ethyl isovalerate, and ethyl hexanoate were the main odorant markers responsible for flavor differences between all the A. arguta wines. Sensory evaluation is the most subjective and effective way for consumers to judge A. arguta wine quality. A quantitative descriptive analysis (QDA) of the aroma profiles of ten grapes revealed that the ‘fruity’ and ‘floral’ descriptors are the main and most essential parts of the overall flavor of A. arguta wines. ‘Tianxinbao’ had the highest total aroma score. The flavor and quality of A. arguta wines greatly depend on the type and quality of the A. arguta raw material. Therefore, high-quality raw materials can improve the quality of A. arguta wines. The results of the study provide a theoretical basis for improving the quality of A. arguta wines and demonstrate the application prospects of HS-GC-IMS in detecting A. arguta wine flavors. Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)
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18 pages, 5413 KiB  
Article
Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics
by Yashuai Wu, Hao Chen, He Huang, Fangyuan Chen, Jiaxin Hong, Dongrui Zhao, Chunsheng Zhang, Zhigang Zhao, Shimin Wang, Ran Ao and Baoguo Sun
Foods 2023, 12(6), 1267; https://doi.org/10.3390/foods12061267 - 16 Mar 2023
Cited by 6 | Viewed by 2052
Abstract
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an [...] Read more.
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal. Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)
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Graphical abstract

19 pages, 806 KiB  
Article
Developing Green Innovations in the Wine Industry: An Applied Analysis
by Eduardo Sánchez-García, Javier Martínez-Falcó, Antonio Alcon-Vila and Bartolomé Marco-Lajara
Foods 2023, 12(6), 1157; https://doi.org/10.3390/foods12061157 - 9 Mar 2023
Cited by 30 | Viewed by 6025
Abstract
Winemaking is an ancestral activity characterized by its strong roots in the culture, heritage, and people of the producing regions. In addition to providing important health benefits, wine is a product that is widely accepted by society. However, the socioeconomic context is evolving [...] Read more.
Winemaking is an ancestral activity characterized by its strong roots in the culture, heritage, and people of the producing regions. In addition to providing important health benefits, wine is a product that is widely accepted by society. However, the socioeconomic context is evolving at a rapid pace, and new requirements and needs are forcing companies to innovate in order to remain competitive in the markets, especially in terms of sustainability. The main aim of this paper is to analyze the relationship between green transformational leadership and green innovation, as well as the mediating effect of green motivation and green creativity in this relationship. Data were obtained from a sample of 196 Spanish companies belonging to the wine industry and, as a method of analysis, was used partial least squares structural equation modeling PLS-SEM. The results show a positive and significant relationship between green transformational leadership and green innovation in wine companies. Furthermore, green motivation and green creativity exert a mediating effect in this relationship. It is concluded that the managers of wine companies should encourage employee motivation and creativity, especially in ecological terms, by creating an environment conducive to the development of environmentally friendly innovations. Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)
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Review

Jump to: Editorial, Research

26 pages, 3635 KiB  
Review
“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
by Yashuai Wu, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Ran Ao, He Huang, Jiaxin Hong, Dongrui Zhao and Baoguo Sun
Foods 2022, 11(19), 2959; https://doi.org/10.3390/foods11192959 - 21 Sep 2022
Cited by 40 | Viewed by 4008
Abstract
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a [...] Read more.
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future. Full article
(This article belongs to the Special Issue Winemaking: Advanced Technology and Flavor Research)
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