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From Grapes to Wine: Trend of 2022
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From Grapes to Wine: Trend of 2022

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 10004

Special Issue Editors

Dr. María José Jara-Palacios

E-Mail Website
Guest Editor
Research Group of Applied Analysis, Department of Analytical Chemistry, Universidad de Sevilla,41004 Sevilla, Spain
Interests: antioxidants; wine; physico-chemical properties; aroma; anthocyanins
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Dolores Hernanz

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Interests: phenolic compounds; grape; winemaking byproducts; antioxidant activity; voltammetry; chromatography; foods; phenolic compositionfood quality; physicochemical characteristics; food processing; food technology

Special Issue Information

Dear Colleagues,

Grape is an important fruit worldwide. The world production of this fruit was of 77.8 millions of tons (57% of wine grape) in 2018 and a total of 292 millions of hectoliters of wine was produced. In addition, the winemaking industry produces large amount of byproducts, including grape pomace, stalks and lees, which can be valorized.

Nowadays, consumers are more conscious of the importance of a healthy and good diet that includes natural antioxidants with influence on the health. In this sense, grapes, wine and winemaking byproducts are a natural source of bioactive compounds, and therefore the analysis of these products is very interesting.

This Special Issue focuses on recent advances regarding grapes, wine and winemaking byproducts and the corresponding analysis for determination of the bioactive compounds and their activities. It is also important to present new winemaking techniques aimed at improving the bioactivity of wine and different applications of byproducts.

Dr. María José Jara-Palacios
Prof. Dr. Dolores Hernanz
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 submissions that pass pre-check are 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. Foods 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 2900 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

  • bioactive compounds
  • antioxidant activity
  • winemaking byproduct
  • wine
  • grape

Published Papers (5 papers)

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Research

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14 pages, 1197 KiB  
Article
Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components
by Juan Vilar-Bustillo, Ana Ruiz-Rodríguez, Ceferino A. Carrera, Zulema Piñeiro and Miguel Palma
Foods 2023, 12(10), 1963; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12101963 - 11 May 2023
Viewed by 1329
Abstract
In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wines [...] Read more.
In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wines because of their susceptibility to oxidation and their role with regard to color stability. In this study, white wines made from Muscat of Alexandria grapes were subjected to two different freezing techniques: whole-bunch freezing and crushed-grape freezing. In addition, a pre-fermentative maceration was applied to each experiment in order to determine if the effects of freezing were comparable to those of maceration. The phenolic compounds studied were gallic acid, protocatechuic acid, caffeic acid, trans-coutaric acid, and epicatechin, which are the key compounds from the point of view of wine stability. The freezing of crushed grapes enhanced the extraction of phenolic compounds in comparison to the freezing of whole bunches of grapes without pre-fermentative maceration. On the other hand, the effect of pre-fermentative maceration was comparable to that resulting from freezing crushed grapes. This step made the must from whole frozen grapes having even larger levels of phenolic compounds. Without pre-fermentative maceration, freezing whole bunches of grapes only allowed a moderate extraction of phenolic compounds and produced wines with lower individual phenolic contents than those obtained through traditional winemaking procedures. Full article
(This article belongs to the Special Issue From Grapes to Wine: Trend of 2022)
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21 pages, 2318 KiB  
Article
Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks
by Maria João Santos, Elisete Correia and Alice Vilela
Foods 2023, 12(5), 1018; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12051018 - 27 Feb 2023
Cited by 4 | Viewed by 3317
Abstract
The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage [...] Read more.
The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amylase activity and in-mouth pH. It was possible to see that the pH values (drink and saliva) differed significantly from the pH values of the initial drinks. Moreover, the α-amylase activity was significantly higher when the panel members tasted a colorless brandy, namely Grappa. Red wine and wood-aged brandy also induced greater α-amylase activity than white wine and blonde beer. Additionally, tawny port wine induced greater α-amylase activity than red wine. The flavor characteristics of red wines due to skin maceration and the contact of the brandy with the wood can cause a synergistic effect between beverages considered “tastier” and the activity of human α-amylase. We can conclude that saliva-beverage chemical interactions may depend on the saliva composition but also on the chemical composition of the beverage, namely its constitution in acids, alcohol concentration, and tannin content. This work is an important contribution to the e-flavor project, the development of a sensor system capable of mimicking the human perception of flavor. Furthermore, a better understanding of saliva–drink interactions allow us to comprehend which and how salivary parameters can contribute to taste and flavor perception. Full article
(This article belongs to the Special Issue From Grapes to Wine: Trend of 2022)
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12 pages, 958 KiB  
Article
The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines
by Marina Tomašević, Katarina Lukić, Natka Ćurko, Ana-Marija Jagatić Korenika, Darko Preiner, Valentina Tuščić, Ana Jeromel and Karin Kovačević Ganić
Foods 2023, 12(5), 985; https://doi.org/10.3390/foods12050985 - 26 Feb 2023
Cited by 2 | Viewed by 1350
Abstract
Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (Saccharomyces [...] Read more.
Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (Saccharomyces and non-Saccharomyces) on the varietal thiols concentrations and sensory characteristics of Graševina (Vitis vinifera L.) white wines. Two grape clones were evaluated (OB-412 and OB-445) along with three different commercial yeast strains (Saccharomyces cerevisiae Lalvin Sensy and Sauvy, and Metschnikowia pulcherrima Flavia). The results showed that the concentration of varietal thiols in Graševina wines amounted up to a total of 226 ng/L. The clone OB-412 was characterized by its significantly higher concentrations, especially of 3-sulfanylhexanol (3SH) and 3-sulfanylhexyl acetate (3SHA). Moreover, alcoholic fermentation with pure S. cerevisiae Sauvy yeasts generally resulted in higher thiol concentrations, while sequential fermentation involving M. pulcherrima positively affected only the 4-methyl-4-sulfanyl-pentan-2-one (4MSP) concentration. Finally, sensory analysis showed that fermentation with pure S. cerevisiae Sauvy yeast also produced more desirable wines. The results suggest that clonal, and especially yeast strain, selections are important modulators of the aroma and sensory properties of wine. Full article
(This article belongs to the Special Issue From Grapes to Wine: Trend of 2022)
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19 pages, 2663 KiB  
Article
Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
by Xiangyu Sun, Jiaqi Wang, Qian Ge, Caihong Li, Tingting Ma, Yulin Fang and Jicheng Zhan
Foods 2022, 11(16), 2383; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162383 - 09 Aug 2022
Cited by 2 | Viewed by 1371
Abstract
This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotransferase, [...] Read more.
This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotransferase, and total triglyceride levels of mice were significantly increased to 130.71 U/L, 37.45 U/L, 2.55 U/L, the total antioxidant capacity, catalase, and glutathione level decreased significantly to 1.01 U/mL, 30.20 U/mgprot, and 2.10 U/mgprot, and the liver became gradually damaged. Wine could alleviate and reduce the damage caused by ethyl alcohol well. Low concentrations of copper (0.33, 0.66 mg/L) in wine hardly caused hepatic injury in mice and only significantly improved the aspartate aminotransferase values (109.21 U/L, 127.29 U/L) of serum. Combined with the staining evidence, in the case of medium and high intragastric doses (≥500 mL/60 kg/day), 0.99 mg/L copper (the maximum allowed by China’s national standards) in wine began to damage the liver, indicating that under this concentration, the damage of copper to the liver had begun to exceed the protective effect of wine’s functional substances on alcoholic hepatic injury. At all experimental doses, high concentrations (1.33 mg/L, 2.00 mg/L) of copper significantly aggravated alcoholic hepatic injury in mice, indicating that high concentrations of copper have a great toxicological risk. In the future, it is necessary to further strengthen the control of copper content in wine and the inspection of market wines in order to protect the health of consumers. Full article
(This article belongs to the Special Issue From Grapes to Wine: Trend of 2022)
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Review

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16 pages, 5130 KiB  
Review
The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma
by Rosa Perestrelo, Yassine Jaouhari, Teresa Abreu, Mariangie M. Castillo, Fabiano Travaglia, Jorge A. M. Pereira, José S. Câmara and Matteo Bordiga
Foods 2023, 12(13), 2558; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12132558 - 30 Jun 2023
Cited by 1 | Viewed by 1598
Abstract
The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known wines, including Marsala, Madeira, Port, and Sherry, due to their [...] Read more.
The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review. Full article
(This article belongs to the Special Issue From Grapes to Wine: Trend of 2022)
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