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Horticulturae
Special Issues
Grape Secondary Metabolites and Wine Evaluation
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Grape Secondary Metabolites and Wine Evaluation

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Viticulture".

Deadline for manuscript submissions: closed (11 February 2022) | Viewed by 4958

Special Issue Editor

Dr. Fei He

E-Mail Website
Guest Editor
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: grape secondary metabolism; phenolics; proanthocyanidin; anthocyanin; flavonol; grape species and varieties; viticulture; terroir; wine; flavor

Special Issue Information

Dear Colleagues,

Today, grapevine is one of the most widely cultivated fruit crops in the world. According to OIV, the cultivation area in the world was about 7.4 mha in 2020. Besides being used for table grapes, grapes are also widely used in the production of wine, raisin and jam. Grape secondary metabolites, according to their basic chemical structures, can be divided into terpenes, phenolics and nitrogen-containing compounds. They are widely involved in important physiological processes such as growth and development, resistance to pathogens etc. They are also important sources of flavor substances in grape fruits and their products, especially in wines. Therefore, they have attracted great attention in recent years.

The proposed Special Issue on “Grape Secondary Metabolites and Wine Evaluation” aims to present the studies, comments and reviews in the fields of the biosynthesis and metabolic regulation of grape secondary metabolites, as well as their chemical transformation and evaluation in wine making and aging, especially their contribution to the quality of grape fruits and their products as flavor substances. Potential topics include but are not limited to the biosynthesis and regulation of grape secondary metabolites; the influence of grape varieties and species on grape secondary metabolites; the effect of terroir and viticulture on the accumulation of grape secondary metabolites; the changes and evolution of fruit-originated flavor compounds during wine making and aging; and the detection, identification and evaluation of secondary flavor compounds in grapes and wines.

Dr. Fei He
Guest Editor

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. Horticulturae is an international peer-reviewed open access monthly 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 2200 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

  • grape secondary metabolites
  • metabolomics
  • flavor compounds
  • phenolics
  • terpenes
  • alkaloid
  • viticulture
  • terroir
  • wine
  • sensory evaluation

Published Papers (2 papers)

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Research

13 pages, 1052 KiB  
Article
Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs
by Svetlana H. Lakićević, Ivana T. Karabegović, Dragan J. Cvetković, Miodrag L. Lazić, Rade Jančić and Jelena B. Popović-Djordjević
Horticulturae 2022, 8(4), 277; https://doi.org/10.3390/horticulturae8040277 - 23 Mar 2022
Cited by 2 | Viewed by 2227
Abstract
Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive [...] Read more.
Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine. Full article
(This article belongs to the Special Issue Grape Secondary Metabolites and Wine Evaluation)
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17 pages, 1180 KiB  
Article
Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine
by Marko Malićanin, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović and Dragiša Savić
Horticulturae 2022, 8(3), 212; https://doi.org/10.3390/horticulturae8030212 - 28 Feb 2022
Cited by 7 | Viewed by 2151
Abstract
The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations [...] Read more.
The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine. Full article
(This article belongs to the Special Issue Grape Secondary Metabolites and Wine Evaluation)
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