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Advances in Wine Chemistry
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Advances in Wine Chemistry

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 December 2024) | Viewed by 7419

Special Issue Editors

Dr. Michael Jourdes

E-Mail Website
Guest Editor
UMR 1366, OENO, Institut of Vine and Wine Sciences, University of Bordeaux, 33140 Villenave d’Ornon, France
Interests: wine chemistry; polyphenol evolution; anthocyanin; condensed tannins; UPLC-HRMS analysis; mouthfeel properties
Dr. Milena Lambri

E-Mail Website
Guest Editor
Department for Sustainable Food Process—DiSTAS, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
Interests: wine chemistry; wine colloids; automation in winemaking; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine is a worldwide beverage well known for its complex chemical composition. An understanding of the chemical and physico-chemical mechanisms linked to this composition is the key criterion for the winemaker to guarantee the consumer the quality, stability, and typicality of the final wine. The chemical composition of wine results from the biochemical mechanisms in grape, the chemical modifications occurring during the fermentation influenced by the metabolism of yeasts and bacteria, and the chemical and physico-chemical changes occurring during maturation, stabilization treatments and aging in the bottle, and conditions throughout the wine supply chain until consumption.

This Special Issue invites manuscripts focusing on advances in wine chemistry in topics such as (i) characterization of wine composition and evolution in respect to viticultural practices in the context of climate changes; (ii) new outcomes in wine chemicals from alcoholic fermentation, stabilization treatments and aging due to minimized impacts in the additions of additives and adjuvants; (iii) wine sensory properties related to its chemical composition and evolution; (iv) new analytical techniques with which to elucidate wine composition such as the metabolomic and chemometric approach; (v) wine chemical markers to be controlled through automation and digitalization in winemaking.

Dr. Michael Jourdes
Dr. Milena Lambri
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. Molecules 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 2700 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

  • wine chemistry
  • climate change
  • polyphenol composition and evolution
  • aroma composition and evolution
  • colloidal stability
  • enological practices
  • wine sensory properties
  • winemaking automation

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Published Papers (7 papers)

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Research

27 pages, 2993 KiB  
Article
Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging
by Hannah M. Charnock, Gary J. Pickering and Belinda S. Kemp
Molecules 2025, 30(3), 535; https://doi.org/10.3390/molecules30030535 - 24 Jan 2025
Viewed by 880
Abstract
The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contributes to caramel, roasted, and toasted aromas. Divalent metal ions can accelerate the MR, although this [...] Read more.
The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contributes to caramel, roasted, and toasted aromas. Divalent metal ions can accelerate the MR, although this has not been previously reported in wine or wine-like conditions. In this work, the effect of calcium (Ca) and magnesium (Mg) ions on the concentration of 10 Maillard reaction-associated products (MRPs) was measured in modified sparkling base wine during accelerated aging at 50 °C for four weeks. Chardonnay base wine was modified by the addition of fructose (0.02 M) and a single amino acid (lysine, glycine, cysteine; 0.01 M) in combination with Ca2+ or Mg2+ at zero, low (10 mg/L), or high (50 mg/L) dose levels. MRPs were quantified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC/MS), sugar concentration was measured by enzymatic assay, and amino acids and free metal ions were monitored by capillary electrophoresis. Fructose levels did not substantially decrease during aging despite increases in all MRPs, suggesting that trace sugars or α-dicarbonyl species present in the wine matrix likely play a greater role in MRP formation than fructose. Aging duration and amino acid content had a greater effect than metal addition on the composition of the MRPs. Treatments containing cysteine and 50 mg/L Ca2+ had elevated concentrations of benzaldehyde and furfural ethyl ether following 4 weeks of accelerated aging. This work identified key MRPs that increase during base wine accelerated aging and informs future research on the relationship between wine composition and aging markers. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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14 pages, 1820 KiB  
Article
Characterization of Native Sicilian Wines by Phenolic Contents, Antioxidant Activity and Chemometrics
by Mattia Rapa, Martina Di Fabio, Maurizio Boccacci Mariani and Vanessa Giannetti
Molecules 2025, 30(3), 534; https://doi.org/10.3390/molecules30030534 - 24 Jan 2025
Viewed by 654
Abstract
Sicily, an island rich in history and tradition, is renowned for its unique viticultural landscape, where native vines have been cultivated for centuries. The commercial value of Sicilian wines is rooted in their distinctive flavors and aromas and the cultural heritage they embody. [...] Read more.
Sicily, an island rich in history and tradition, is renowned for its unique viticultural landscape, where native vines have been cultivated for centuries. The commercial value of Sicilian wines is rooted in their distinctive flavors and aromas and the cultural heritage they embody. This paper delves into the characterization of native Sicilian wines according to their phenolic contents, antioxidant activity, and chemometrics. Nero d’Avola and Syrah showed the highest phenolic content and the highest antioxidant activity. Among the white wines, the Catarratto and Zibbibo samples were richer in antioxidants than the Grillo ones. In the Principal Component Analysis, it was possible to note the grouping of the red and white wines in the first component and an early grouping according to variety in the second one. Furthermore, the variable examined allowed for a suitable classification model (up to 83%) to be built for the Nero d’Avola, Syrah, Grillo, and Zibibbo wines through a Linear Discriminant Analysis. The findings highlight how these phenolic profiles contribute to the distinctiveness and marketability of Sicilian wines, offering a deeper appreciation of their value within the global wine industry. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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20 pages, 1357 KiB  
Article
From the Soil to the Wine—Elements’ Migration in Monovarietal Bulgarian Wines
by Elisaveta Mladenova, Tsvetomil Voyslavov, Ivan Bakardzhiyski and Irina Karadjova
Molecules 2025, 30(3), 475; https://doi.org/10.3390/molecules30030475 - 22 Jan 2025
Viewed by 845
Abstract
Bulgarian wines are renowned worldwide and serve as a symbol of the country. However, ensuring wine authenticity and establishing reliable methods for its assessment are critical challenges in wine quality control. This study investigates the migration of chemical elements within the soil/grape/wine system [...] Read more.
Bulgarian wines are renowned worldwide and serve as a symbol of the country. However, ensuring wine authenticity and establishing reliable methods for its assessment are critical challenges in wine quality control. This study investigates the migration of chemical elements within the soil/grape/wine system and utilizes the findings to develop a method for identifying specific elements capable of distinguishing the geographical origin of wine. Additionally, it explores the potential to determine its botanical origin. Thirty monovarietal Bulgarian wines, specifically produced for this study with precisely known geographical and botanical origins, were analyzed for 20 chemical elements. These included macroelements such as Al, B, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, P, Sr, and Zn, as well as microelements like As, Cd, Co, Cr, Li, Ni, and Pb. The study encompassed white wines from Chardonnay, Muscat Ottonel, Sauvignon Blanc, Tamyanka, and Viognier varieties, as well as red wines from Egiodola, Broad-Leaved Melnik, Cabernet, Cabernet Franc, Cabernet Sauvignon, Marselan, Melnik, Merlot, Pinot Noir, and Syrah. The chemical composition was determined in soil extracts (using acetate and EDTA extract to represent the bioavailable fraction), vine leaves, primary musts, and raw wines before clarification and stabilization. Statistically significant correlation coefficients were calculated for the soil/leaves, soil/must, and must/wine systems, enabling an analysis of the migration of chemical elements from soil to wine and the concentration changes throughout the process. The results identified elemental descriptors capable of indicating the geographical origin of wine. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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18 pages, 730 KiB  
Article
Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities
by Ekhiñe Garaigordobil, Leticia Martínez-Lapuente, Zenaida Guadalupe, Silvia Pérez-Magariño and Belén Ayestarán
Molecules 2025, 30(2), 213; https://doi.org/10.3390/molecules30020213 - 7 Jan 2025
Cited by 1 | Viewed by 933
Abstract
The recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid [...] Read more.
The recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid (L/S) ratio in PS extraction were studied using four commercial enzymes. Four different doses per enzyme were used, with tartaric acid as solvent and L/S ratios of 1.3/1 and 4/1 for 24 h at 20 °C, compared with a control. The highest dose of enzyme E1, polygalacturonase + pectin lyase + pectin-methyl-esterase (with the highest activity) was the most effective in the degradation of high and medium molecular weight PS. At the lower L/S ratio, the fact that the highest dose of E1 degraded a higher percentage of high and medium molecular weight PS in the marc was explained by the difference in cell wall deconstruction between pomace and marc. The highest total PS purity was achieved in pomace with E1 at the maximum dose in both ratios, and in marc at the 1.3/1 ratio. The extraction efficiency of total PS was low for all enzymes. In the future, extraction with E1 combined with other green extraction techniques will be studied. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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18 pages, 1372 KiB  
Article
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization
by Francesco Errichiello, Martino Forino, Luigi Picariello, Luigi Moio and Angelita Gambuti
Molecules 2024, 29(24), 5962; https://doi.org/10.3390/molecules29245962 - 18 Dec 2024
Cited by 1 | Viewed by 905
Abstract
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tannins, iron-reactive [...] Read more.
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tannins, iron-reactive phenols, and vanillin-reactive flavans (VRFs) were analyzed in the free-run must, pressed pomace liquid, and in pomace extracts at different maceration times. Experimental evidence suggested that, instead of the typical 14-day maceration of Aglianico grapes, it is recommendable to choose an 11-day maceration in order to prevent the over-extraction of polyphenols that may detrimentally affect the sensory characteristics of wines. In fact, Aglianico wines, if not properly produced, can be affected by excessive astringency due to its high tannin contents. The findings of the present study can provide insightful knowledge to all the winemakers dealing with grape varieties characterized by high quantities of tannins. Also, an earlier racking would supply grape pomaces extremely rich in valuable phenolic compounds to be extracted and reused in several industrial segments in the frame of circular bioeconomy. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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18 pages, 3309 KiB  
Article
Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy
by Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero and Dominico A. Guillén-Sánchez
Molecules 2024, 29(22), 5303; https://doi.org/10.3390/molecules29225303 - 9 Nov 2024
Viewed by 1240
Abstract
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks [...] Read more.
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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16 pages, 1691 KiB  
Article
Comprehensive Two-Dimensional Gas Chromatography with a TOF MS Detector—An Effective Tool to Trace the Signature of Grape Varieties
by Daniela Fonseca, Nuno Martins, Raquel Garcia and Maria João Cabrita
Molecules 2024, 29(9), 1989; https://doi.org/10.3390/molecules29091989 - 26 Apr 2024
Cited by 1 | Viewed by 1138
Abstract
Varietal volatile compounds are characteristic of each variety of grapes and come from the skins of the grapes. This work focuses on the development of a methodology for the analysis of free compounds in grapes from Trincadeira, Cabernet Sauvignon, Syrah, Castelão and Tinta [...] Read more.
Varietal volatile compounds are characteristic of each variety of grapes and come from the skins of the grapes. This work focuses on the development of a methodology for the analysis of free compounds in grapes from Trincadeira, Cabernet Sauvignon, Syrah, Castelão and Tinta Barroca from the 2021 and 2022 harvests, using HS-SPME-GC × GC-TOFMS. To achieve this purpose, a previous optimization step of sample preparation was implemented, with the optimized conditions being 4 g of grapes, 2 g of NaCl, and 2 mL of H2O. The extraction conditions were also optimized, and it was observed that performing the extraction for 40 min at 60 °C was the best for identifying more varietal compounds. The fiber used was a triple fiber of carboxen/divinylbenzene/polydimethylsiloxane (CAR/DVB/PDMS). In addition to the sample preparation, the analytical conditions were also optimized, enabling the adequate separation of analytes. Using the optimized methodology, it was possible to identify fifty-two free volatile compounds, including seventeen monoterpenes, twenty-eight sesquiterpenes, and seven C13-norisoprenoids. It was observed that in 2021, more free varietal volatile compounds were identifiable compared to 2022. According to the results obtained through a linear discriminant analysis (LDA), the differences in volatile varietal signature are observed both among different grape varieties and across different years. Full article
(This article belongs to the Special Issue Advances in Wine Chemistry)
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