New Advances in Wine Astringency
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (15 October 2021) | Viewed by 2450
Special Issue Editors
Interests: enology; winemaking; astringency; subqualities; sensory evaluation; protein–tannin interaction; wine phenolic compounds
Interests: food and wine chemistry; polyphenols; anthocyanins; tannins; saliva interaction; astringency
Special Issues, Collections and Topics in MDPI journals
Interests: sensory analysis; wine; flavor; consumer; analytical chemistry; mouthfeel; chemesthesis; taste
Special Issue Information
Dear Colleagues,
Astringency is a complex multi-modal phenomenon involving wine and oral constituents such as salivary proteins, oral cells, and mechanoreceptors. It is recognized as the well-known tactile sensations drying, roughing, and puckering. However, other qualitative attributes (subqualities) can be felt during the wine tasting. Positive and negative astringency subqualities can be elicited by different phenolic compounds, and depend on wine matrix (ethanol, pH, polysaccharides, sugars, viscosity), as well as the winemaking and aging process. During the last several years, many researchers have been devoted to the study of the interactions and mechanisms involved in astringency, and this interest is still increasing for academics and industry researchers, as it influences consumer choices.
This Special Issue is a good opportunity for colleagues working in the field of enology, chemistry, and sensory evaluation to submit high-quality manuscript related to their new advances in the topic of astringency. Research works investigating the technological, chemical, physical, sensory, and physiological factors affecting it, as well as its implications for quality and consumer preference, are greatly welcomed.
Dr. Alessandra Rinaldi
Dr. Susana Soares
Dr. María-Pilar Sáenz-Navajas
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
- astringency
- wine matrix
- phenolic compound
- saliva
- oral interaction
- sensory evaluation
- subquality
- winemaking
- aging
- consumer
