Multidisciplinary Perspectives on Grape Wine: Genetics, Chemistry, and Sensory Properties

Dear Colleagues,

The study of grape and wine quality is deeply linked to the chemical composition of grapes and the sensory properties that define consumer preference. Phenolic compounds, aromatic molecules, and other metabolites are central to wine typicity and complexity, and their characterization is essential in advancing both viticultural and enological knowledge. At the same time, research in grapevine genetics is providing valuable insights into the regulation of metabolic pathways that shape grape and wine chemistry. The integration of biochemical analysis, genetic understanding, and sensory evaluation is therefore crucial to fully capture the factors influencing wine quality. We invite contributions on topics such as (1) the chemical profiling of grape and wine metabolites; (2) genetic influences on grape composition and wine traits; (3) relationships between chemical composition and sensory perception; and (4) sensory studies connecting biochemical markers with consumer response. We look forward to receiving contributions that explore the connection between chemistry, genetics, and sensory science in grape wine research.

Dr. Nair Olguín
Dr. Martín Fanzone
Guest Editors

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