Wine Sensory Faults: Origin, Prevention and Removal

Dear Colleagues,

Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in the appearance of sensory defects that result in a significant decrease in wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Although the prevention of wine defects is the best strategy, they are sometimes difficult to avoid; therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Future trends in this field involve the use of more sustainable and environmentally friendly fining agents and technologies, and the development of treatments with better performance and specificity.

The aim of this Special Issue is to publish a compilation of original research and reviews that cover different aspects of wine sensory faults, their origin, prevention, and removal, and their impact on wine sensory quality.

Important aspects to be addressed are:

- Origins of the wine sensory faults;

- Impact of the wine faults on wine quality and safety;

- Prevention of wine faults either by viticultural or enological practices;

- The performance of available fining agents and new potential fining agents for the removal of wine defects, their selectivity, and impact on wine quality;

- Methods to estimate wine stability;

Original and review papers dealing with all aspects of wine sensory faults are welcome for inclusion in this Special Issue of Molecules.

Prof. Dr. Fernando M. Nunes
Prof. Dr. Fernanda Cosme
Prof. Dr. Luís Filipe-Ribeiro
Guest Editors

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