Special Issue "Wine Aging Technologies: Latest Advances and Prospects"

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

Deadline for manuscript submissions: closed (10 November 2021).

Special Issue Editors

Prof. Dr. Ana María Martínez Gil
E-Mail Website
Guest Editor
UVaMOX Group - Unit Associated with Instituto de Ciencias de la Vid y el Vino (ICVV) (CSIC-UVa), Department of Analytical Chemistry, University of Valladolid (UVA), C/Plaza de Santa Cruz, 8, 47002 Valladolid, Spain
Interests: wine; grape, viticulture; oenology, oak, oxygen, wine ageing, wood, food chemistry; flavour chemistry; food technology; food and nutrition; food composition; phenolic compounds; amino acids composition; sensory evaluation; food science and technology
Dr. Teresa Garde-Cerdan
E-Mail Website
Guest Editor
VIENAP group, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), 26007 Logroño, La Rioja, Spain
Interests: biostimulants (nitrogen compounds; elicitors; seaweed extracts) as a tool to improve grape and wine quality; chemical analysis of grapes and wines: volatile composition; nitrogen compounds, and phenolic composition; ageing in oak barrels; fermentation; search for alternatives to SO2
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Special Issue Information

Dear Colleagues,

The ageing of wine is an essential step in its elaboration. This process involves important changes in the chemical composition and therefore in wine sensory properties, which has a decisive influence on its final quality. Therefore, this process helps to preserve the wine, to enhance its properties, and also to provide additional characteristics highly appreciated by the consumer, which has economic implications. Although the ageing of wine has been taking place for centuries, there are many changes that have occurred in this process in recent years, such as new oenological techniques, the use of new materials and new wood species, and the application of new technologies in cooperage companies and cap producers, among others. Additionally, there are many control instruments that have emerged, been improved, or led to innovations, allowing us to be more meticulous in the wine ageing process, since they offer a greater knowledge of what happens and allow us to know the changes that take place more precisely. 

The aim of this Special Issue is to compile original research and review works that cover different aspects of the wine ageing process. 

The topics of interest for this Special Issue include but are not limited to the following:

  • New technological solutions and new products that exist in cooperage;
  • The impact of new technologies and techniques on the final product;
  • Use of the techniques for oxygen control and/or dosage it and its influence in wine quality;
  • Accelerated ageing;
  • New woods used in oenology;
  • Use of different bottle caps or closure types and their influence on quality;
  • News material used for wine ageing;
  • Use of analytical techniques for a better understanding of wine–barrel–bottle interactions;
  • Use of the last control/analytical technology.

Prof. Dr. Ana María Martínez Gil
Dr. Teresa Garde-Cerdan
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 2300 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 ageing
  • Barrel
  • Bottle
  • Caps
  • Wood
  • Alternative
  • Oxygen
  • Oxidative ageing
  • Reductive aging
  • Wine quality

Published Papers (1 paper)

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Research

Article
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology
Appl. Sci. 2021, 11(15), 6735; https://0-doi-org.brum.beds.ac.uk/10.3390/app11156735 - 22 Jul 2021
Viewed by 484
Abstract
The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content [...] Read more.
The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents. Full article
(This article belongs to the Special Issue Wine Aging Technologies: Latest Advances and Prospects)
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