Innovations in Grape Production and Wine Science: Toward Climate-Resilient and Sustainable Viticulture and Winemaking

Topic Information

Dear Colleagues,

Viticulture and enology are evolving disciplines that intersect with cutting-edge science, cultural heritage, and sustainable development. This Topic, “Innovations in Grape Production and Wine Science: Toward Climate-Resilient and Sustainable Viticulture and Winemaking”, aims to showcase recent advances across the grape and wine value chain, integrating traditional practices with modern approaches. We invite contributions in areas such as precision viticulture, sustainable vineyard management, and the conservation and valorization of patrimonial wine grape varieties. Also, this Topic aims to highlight the role of key areas of wine science, including microbiology and biotechnology, wine technology and equipment, chemical and sensory analysis, and wine aging and stability. Research into the impact of climate change on grape and wine quality, as well as strategies for adaptation and resilience, are also welcome. Additionally, we encourage interdisciplinary research on enotourism, regional identity, and the socio-economic dimensions of wine production. This Topic seeks to bridge science, heritage, and innovation, offering a platform for global perspectives while drawing from the context of the Latin American Congress of Viticulture and Enology. Submissions are welcome for Horticulturae or Beverages (MDPI), depending on article scope.

Dr. V. Felipe Laurie
Dr. Mariona Cortiella
Dr. Alonso Pérez-Donoso
Dr. Carla Jara-Campos
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Beverages beverages	2.7	4.6	2015	24.1 Days	CHF 1600	Submit
Horticulturae horticulturae	3.0	5.1	2015	17.1 Days	CHF 2200	Submit

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Published Papers (1 paper)

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Open AccessArticle

Determination of Total Anthocyanin Concentration in Barbera Red Wines by Raman Spectroscopy and Multivariate Statistical Methods

by Anna Lisa Gilioli, Alessio Sacco, Andrea Mario Giovannozzi, Simone Giacosa, Antonella Bosso, Loretta Panero, Lorenzo Ferrero, Silvia Raffaela Barera, Stefano Messina, Marco Lagori, Silvia Motta, Massimo Guaita, Ettore Vittone and Andrea Mario Rossi

Beverages 2025, 11(6), 161; https://doi.org/10.3390/beverages11060161 - 17 Nov 2025

Viewed by 529

Abstract

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodologies to monitor the concentration of total anthocyanins [...] Read more.

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodologies to monitor the concentration of total anthocyanins in wine. Currently, this analysis is carried out using Ultraviolet-Visible (UV–visible) spectrophotometry. This work aims to determine an alternative methodology that is equally fast, accurate and allows in situ measurements while opening the measurement of the concentrations of other molecules of interest. The method presented consists of Raman analysis of Barbera wine samples using a portable Raman spectroscopy system. Subsequently, the collected spectra were processed using an algorithm that applies partial least squares (PLS) regression, making it possible to determine the concentration of total anthocyanins for each sample. This approach is characterized by an accuracy and precision comparable to the methodology currently in use, i.e., UV–visible spectrophotometry. It is indeed characterized by an RMSE (root mean square error) and $R^2$ (the coefficient of determination) on the validation set of 0.010 g/L and 0.88 and on the test data of 0.007 g/L and 0.93, respectively. Full article

(This article belongs to the Topic Innovations in Grape Production and Wine Science: Toward Climate-Resilient and Sustainable Viticulture and Winemaking)

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