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 384
Special Issue Editor
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
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Keywords
- wine
- volatile organic compounds (VOCs)
- flavor
- aroma
- phenolic compounds
- chemical composition
- sensory
- fermentation process
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