Phenolic Compounds in Wine—2nd Edition

Dear Colleagues,

Considering the importance of the previous Special Issue, we are pleased to announce that we are launching a second Special Issue on the topic, titled “Phenolic Compounds in Wine—2nd Edition”.

Wine is one of the foundations of the cultural identity and continuity of communities throughout the world. When consumed in moderation, wine allows individuals to enjoy significant reductions in all-cause, particularly vascular, disease incidence when compared to those who abstain or drink alcohol to excess. Identified years ago as phytometabolites originating from grape skin and seeds during the fermentation process, phenolic compounds are responsible for the wine’s bitterness, astringency and color, and for providing an ever-growing number of health benefits that go far beyond their antioxidant properties. Despite the advances made in recent years, there are still many mechanistic gaps regarding the metabolic fate of the hundreds of individual wine phenolics within the human body, especially if one considers that their bioactive forms in vivo are not necessarily the same that occur in wine. Additionally, the phenolic composition of grapes is influenced by many different factors, including genetic variations, agronomic practices, environmental conditions at the vineyard and winemaking processes. As such, the affirmation “one size fits all” cannot be properly applied to correlate the consumption, bioavailability and biological action of wine phenolics in modern nutrition, the latter of which ultimately seeks optimal health and disease prevention through personalized dietary guidance.

This Special Issue aims to continue revising recent research focusing on novel technologies for phenolic compounds characterization as well as the impact of agronomic and winemaking practices on wine quality (color and taste perception) and health-promoting properties.

Dr. María Rosa Pérez-Gregorio
Dr. Ricardo Dias
Guest Editors

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• wine phenolic compounds
• health
• astringency
• bitterness
• wine color
• winemaking
• vineyard practices
• oxidative stress
• anti-inflammatory activity
• phenolic compounds extraction
• phenolic compounds characterization