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Molecules
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Wine Chemistry: From Flavor Profiling to Sensory Quality
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Wine Chemistry: From Flavor Profiling to Sensory Quality

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: 31 January 2026 | Viewed by 2285

Special Issue Editor

Dr. Veronica Sanda Chedea

E-Mail Website
Guest Editor
Research Station for Viticulture and Enology Blaj (SCDVV Blaj), 515400 Blaj, Romania
Interests: food chemistry; food biochemistry; food science; food analysis; antioxidants; antioxidant activity; phytochemicals; food science and technology; food and nutrition; food processing; grapevine; grapes; grape pomace; wine
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Aromatic compounds are chemical volatile organic compounds (VOCs) that have a taste or smell. Aromatic compounds are widely found in food, wine, flavorings, and aromatic oils. Wine is a very complex chemical mixture. In wine, the flavor and aroma of the wine are the result of the interaction of a large number of compounds and receptors, while some phenolic and aromatic compounds are by-products of the fermentation reaction. In recent years, due to the rapid development of analytical equipment, many chemical components have been identified in grapes and wines by metabolomic methods, stoichiometric and spectrometric measurements, which add to the complexity of wine flavor.

In this context, the purpose of this Special Issue is to invite scholars to submit articles in the form of original research, reviews, communications, etc. The article covers the study of wine aroma and quality, phenolic composition, the extraction and analysis of flavor compounds and phenolics in wine and other beverages, the chemistry of wine flavor and its formation and change mechanisms, how wine chemistry can help to identify wine and follow its traceability in order to improve the physicochemical and sensory quality of wine during production and tasting. This Special Issue aims to be a useful tool for wine research, as well as a reference for the wine industry, while it will be an appropriate opportunity for authors to make their results and analysis visible.

Dr. Veronica Sanda Chedea
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. 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
  • volatile organic compounds (VOCs)
  • flavor
  • aroma
  • phenolic compounds
  • chemical composition
  • sensory
  • fermentation process

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Published Papers (3 papers)

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Research

25 pages, 764 KB  
Article
Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations
by Igor Lukić, Ivana Horvat, Doris Delač Salopek, Tajana Begović, Igor Djerdj, Stjepan Šarić, Vedrana Špada, Josipa Bilić, Igor Palčić, Zoran Užila and Smiljana Goreta Ban
Molecules 2025, 30(20), 4117; https://doi.org/10.3390/molecules30204117 - 17 Oct 2025
Viewed by 551
Abstract
Bentonites used for wine clarification vary widely in their ability to remove proteins and alter wine composition, yet the role of their intrinsic properties remains unclear. To address this, eight commercial bentonites with diverse physico-chemical characteristics were analyzed. The doses required for complete [...] Read more.
Bentonites used for wine clarification vary widely in their ability to remove proteins and alter wine composition, yet the role of their intrinsic properties remains unclear. To address this, eight commercial bentonites with diverse physico-chemical characteristics were analyzed. The doses required for complete protein removal and stabilization were determined and then applied to clarify a Malvazija istarska (Vitis vinifera L.) white wine. Clarified wines were compared with one another and with a non-clarified control using ICP-OES for elemental composition, HPLC-DAD for phenolic compounds, and HS-SPME-GC/MS for volatile compounds. Protein removal efficiency correlated positively with Na/Ca ratio, cation exchange capacity, swelling capacity, negative ζ-potential, and internal specific surface area, and negatively with particle size and external specific surface area. Sodium and calcium showed the greatest increases in wine concentrations. Effects on individual low-molecular-weight phenols were inconsistent, though all bentonites removed a fraction of total phenols. Volatile compounds, particularly esters, were significantly reduced. When compared on a per-gram basis, bentonites that were more efficient in protein removal also showed greater removal of phenols and volatile compounds; however, at full application doses, many of these differences diminished or reversed. Overall, the study advances understanding of bentonite–wine interactions and supports more informed selection of bentonites in oenological practice. Full article
(This article belongs to the Special Issue Wine Chemistry: From Flavor Profiling to Sensory Quality)
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30 pages, 1874 KB  
Article
Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard
by Diana Ionela Popescu (Stegarus), Wilhemine Claudia Nicoleta Sas, Ovidiu Tița, Violeta-Carolina Niculescu and Nicoleta Anca Ionescu (Șuțan)
Molecules 2025, 30(19), 3853; https://doi.org/10.3390/molecules30193853 - 23 Sep 2025
Viewed by 509
Abstract
The increasing demand for red wines, supported by their complex sensory features and rich biochemical composition, has encouraged cultivation in non-traditional viticultural regions. This study investigates the antioxidant potential and volatile composition of three red grape cultivars (Feteasca neagra, Merlot, and Pinot noir) [...] Read more.
The increasing demand for red wines, supported by their complex sensory features and rich biochemical composition, has encouraged cultivation in non-traditional viticultural regions. This study investigates the antioxidant potential and volatile composition of three red grape cultivars (Feteasca neagra, Merlot, and Pinot noir) cultivated in the Tarnave Vineyard, Romania, a region historically dedicated to white wines but now increasingly favorable to red varieties due to climate change. Antioxidant capacity, assessed via DPPH, Trolox equivalent antioxidant capacity (TEAC), and Ferric reducing antioxidant power (FRAP) assays, identified Feteasca neagra as the most potent (IC50: 115.32 µg/mL; FRAP: 13.45 mmol TE/L). Gas chromatography–mass spectrometry (GC–MS) profiling identified 61 volatile compounds, with Pinot noir showing the highest concentration (99,018.57 µg/L). Multivariate analysis (ANOVA, PCA) confirmed significant varietal differences and terroir-specific influences on wine composition. Pinot noir was characterized by high levels of higher alcohols, esters, and lactones, yielding a floral and fruity aroma, while Feteasca neagra exhibited intense color, high flavonoid content (notably malvidin-3-glucoside), and vanilla–herbal notes. Merlot presented a balanced sensory profile with significant phenolic acid content. These findings highlight the chemical and sensory potential of the Tarnave Vineyard for premium red wine production. Full article
(This article belongs to the Special Issue Wine Chemistry: From Flavor Profiling to Sensory Quality)
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23 pages, 1241 KB  
Article
The Use of Non-Conventional Yeast in Sake Production
by Agnieszka Wilkowska and Zuzanna Dzwonnik
Molecules 2025, 30(18), 3786; https://doi.org/10.3390/molecules30183786 - 18 Sep 2025
Viewed by 1012
Abstract
In response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their potential application in bioflavouring. Commercially available strains of bottom-fermenting brewing yeasts (Saccharomyces pastorianus), [...] Read more.
In response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their potential application in bioflavouring. Commercially available strains of bottom-fermenting brewing yeasts (Saccharomyces pastorianus), a cryotolerant wine yeast (Saccharomyces bayanus), and a wild wine yeast (Torulaspora delbrueckii) were evaluated. The quality characteristics of sake obtained using non-conventional yeasts were compared with sake produced using Saccharomyces cerevisiae K7, one of the most commonly used strains in sake brewing. Sake made with non-conventional yeasts exhibited differences in fermentation kinetics, chemical composition, and sensory properties. Wine yeasts produced sake with the most favorable ester profile, markedly distinct from those obtained with other yeast strains used in the study. Compared to the conventional strain, the concentrations of the key contributors to the fruity/floral aroma, namely 3-methylbutyl acetate and ethyl hexanoate, in sake produced with S. bayanus were higher by 249.5% and 199.3%, respectively. The wine yeast S. bayanus may be considered the most promising strain for sake production due to its ability to generate elevated levels of volatile aroma compounds associated with Ginjo-ka characteristics, as well as its effectiveness in supporting a consistent and efficient alcoholic fermentation process. Full article
(This article belongs to the Special Issue Wine Chemistry: From Flavor Profiling to Sensory Quality)
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