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Molecules
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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: 30 June 2024 | Viewed by 465

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

Published Papers (1 paper)

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Research

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
Viewed by 319
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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