Special Issue "Oxidation-Reduction Phenomena in Wines"

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 31 January 2022.

Special Issue Editors

Prof. Dr. Ioannis G. Roussis
E-Mail Website
Guest Editor
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
Interests: cheese manufacture and ripening; wine oxidation; oil oxidation; aroma compounds; antioxidants; bioactivities; enzymes; healthy food development
Special Issues and Collections in MDPI journals
Prof. Dr. Stamatina Kallithraka
E-Mail Website
Guest Editor
Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: wine chemistry; polyphenolic compounds; astringency; sensory analysis; antioxidant activity
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Oxidation–reduction phenomena are crucial for wine quality. Must oxidation occurs via enzymic reactions while wine oxidation occurs via free radical reactions.

Since most contemporary commercial wines are produced by technologies that prevent oxidation, oxidation–reduction phenomena mostly take place during wine storage and aging. In wine production, controlled oxidation may be used to improve wine quality (micro-oxygenation, must hyperoxidation) or to ensure that the wine conforms to a particular style (e.g., sherry, jura, specific dessert wines). On the other hand, the oxidation of wine is commonly associated with quality deterioration. The changes in wine sensory properties are detrimental and mostly consist of increased browning color, loss of the pleasant fruity aromas, and appearance of unpleasant odors. Sulfur dioxide is commonly used in winemaking as an antioxidant and antimicrobial agent. However, due to its negative effect on human health and wine quality, there is a global trend to eliminate its use. Subsequently, several methodologies have been developed for decreasing wine oxidation and the levels of sulfur dioxide used.

Today, there is an increasing demand by the consumers for high-quality wines with excellent organoleptic properties. Avoiding extensive wine oxidation is thus a priority for the wine sector to increase competitiveness and marketability and attract consumer attention.

Original and review papers dealing with wine oxidation are welcomed for inclusion in this Special Issue that will focus primarily on the following:

  • Mechanisms of wine oxidation
  • Role of sulfur dioxide and methodologies for its decrease
  • Wine antioxidant compounds (e.g., phenolic compounds, glutathione, etc.)
  • Wine aroma compounds
  • Development of methods to monitor and/or model oxidation
  • Impact of processing techniques and additives
  • Effect of maturation, aging, and storage (barrel aging, bottle storage)
  • Micro-oxygenation, hyperoxidation processes
  • Copigmentation, red wine color stabilization
  • Oxidative wines (sherry, jura, madeira, etc.)
  • Impact of wine packaging materials
  • Affected sensory parameters
  • Health beneficial properties of wine antioxidants

Prof. Dr. Ioannis G. Roussis
Prof. Dr. Stamatina Kallithraka
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 papers will be 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. Applied Sciences 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 2000 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.


  • oxidation
  • browning
  • polyphenols
  • glutathione
  • aroma compounds
  • sulfur dioxide
  • antioxidants
  • barrel aging
  • bottle storage
  • micro-oxygenation
  • copigmentation
  • sherry wines
  • dessert wines
  • wine packaging
  • shelf life
  • sensory quality

Published Papers

This special issue is now open for submission.
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