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Processes
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Emerging Trends in the Wine Ageing Process
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Emerging Trends in the Wine Ageing Process

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (20 August 2022) | Viewed by 9941

Special Issue Editor

Dr. Ana Cristina Pereira

E-Mail Website
Guest Editor
ISOPlexis Centre Sustainable Agriculture and Food Technology – Madeira University, Campus Universitário da Penteada, 9020-105 Funchal, Madeira, Portugal
Interests: food science and technology; wine, beer, and spirits; chemometrics (pattern recognition, classification and prediction techniques); process analytical technology (PAT); analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will focus on the wine ageing process: a crucial phase during which the wine’s identity is fine-tuned. The aim is to collect original contributions as well as systematic reviews which cover new findings related to the traditional wine ageing process in casks and/or alternative technological solutions, accelerating ageing processes, the impact of wine cellar environments, the bottle ageing process, and unconventional wine ageing processes. We welcome papers that focus on the assessment of physicochemical and wine sensory properties, consumer evaluations, and new methodologies to control the ageing process. Studies on these topics but focusing on distilled drinks are also welcomed.

Accordingly, we hope that this Special Issue will allow authors to share their results and will provide readers with an opportunity to obtain more information concerning the recent findings related to the wine ageing process.

Dr. Ana Cristina Pereira
Guest Editor

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. Processes is an international peer-reviewed open access monthly 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 2400 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
  • Wine quality control
  • technology
  • wood
  • barrel
  • bottle
  • cellars
  • organoleptic properties

Published Papers (4 papers)

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Research

12 pages, 1787 KiB  
Article
Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study
by Vanda Pereira, João M. Leça, Ana I. Freitas, Ana C. Pereira, Marisela Pontes, Francisco Albuquerque and José C. Marques
Processes 2022, 10(5), 1019; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10051019 - 20 May 2022
Cited by 1 | Viewed by 1776
Abstract
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess [...] Read more.
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures. Full article
(This article belongs to the Special Issue Emerging Trends in the Wine Ageing Process)
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16 pages, 1467 KiB  
Article
Prediction of Sugar Content in Port Wine Vintage Grapes Using Machine Learning and Hyperspectral Imaging
by Véronique Gomes, Marco S. Reis, Francisco Rovira-Más, Ana Mendes-Ferreira and Pedro Melo-Pinto
Processes 2021, 9(7), 1241; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9071241 - 19 Jul 2021
Cited by 10 | Viewed by 2934
Abstract
The high quality of Port wine is the result of a sequence of winemaking operations, such as harvesting, maceration, fermentation, extraction and aging. These stages require proper monitoring and control, in order to consistently achieve the desired wine properties. The present work focuses [...] Read more.
The high quality of Port wine is the result of a sequence of winemaking operations, such as harvesting, maceration, fermentation, extraction and aging. These stages require proper monitoring and control, in order to consistently achieve the desired wine properties. The present work focuses on the harvesting stage, where the sugar content of grapes plays a key role as one of the critical maturity parameters. Our approach makes use of hyperspectral imaging technology to rapidly extract information from wine grape berries; the collected spectra are fed to machine learning algorithms that produce estimates of the sugar level. A consistent predictive capability is important for establishing the harvest date, as well as to select the best grapes to produce specific high-quality wines. We compared four different machine learning methods (including deep learning), assessing their generalization capacity for different vintages and varieties not included in the training process. Ridge regression, partial least squares, neural networks and convolutional neural networks were the methods considered to conduct this comparison. The results show that the estimated models can successfully predict the sugar content from hyperspectral data, with the convolutional neural network outperforming the other methods. Full article
(This article belongs to the Special Issue Emerging Trends in the Wine Ageing Process)
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11 pages, 1427 KiB  
Article
Impact of High-Power Ultrasound for Barrel Regeneration on the Extraction of Wood Volatile and Non-Volatile Compounds
by Marion Breniaux, Philippe Renault and Rémy Ghidossi
Processes 2021, 9(6), 959; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9060959 - 28 May 2021
Cited by 1 | Viewed by 2032
Abstract
High-power ultrasound (HPU) is an innovative cleaning method used in wineries for oak barrel sanitation and regeneration. The process is associated with hot water (HPUhw) to ensure microbial stabilization and has been proved to be highly effective in recent years. This [...] Read more.
High-power ultrasound (HPU) is an innovative cleaning method used in wineries for oak barrel sanitation and regeneration. The process is associated with hot water (HPUhw) to ensure microbial stabilization and has been proved to be highly effective in recent years. This study thus examines the impact of different cleaning treatments on the subsequent extraction of wood compounds in wine and their impact on organoleptic properties. Red wines aging in barrels treated (HPUhw and steam) in different years (1, 2, and 3 years) were examined during the first 12 months for chemical exchange from wood to wine. Specific analyses were realized on ellagitannins, the physicochemical composition, and oak wood volatile compounds. Only a small increase in some wood volatile compounds occurred in the case of HPUhw, including furfural, 5-methylfurfural, trans-whisky lactone, vanillin, and syringaldehyde. The sensory analysis carried out by a panel of experts showed that the impact on the organoleptic properties of wines is similar with both processes (HPUhw and steam). However, since HPUhw treatment requires lower energy for the same efficiency, it could be an interesting alternative to steam treatment, given the promising prior microbial results. Full article
(This article belongs to the Special Issue Emerging Trends in the Wine Ageing Process)
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10 pages, 842 KiB  
Article
Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines
by João Micael Leça, Vanda Pereira, Andreia Miranda, José Luis Vilchez, Manuel Malfeito-Ferreira and José Carlos Marques
Processes 2021, 9(5), 799; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9050799 - 01 May 2021
Cited by 4 | Viewed by 2268
Abstract
The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline [...] Read more.
The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines. The urea concentration varied between 1.3 and 5.3 mg/L, Cit from 10.6 to 15.1 mg/L and Arg between 687 and 959 mg/L. P. terricola and S. bacillaris generated lower levels of urea (<2.5 mg/L), Cit (<11.0 mg/L) and Arg (<845.6 mg/L). The five resulting fortified wines, individually fermented by the selected non-Saccharomyces yeast, were exposed to laboratory-accelerated aging at 70 °C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (<100 µg/L); therefore, both yeasts can be a useful tool for its mitigation in wines. Full article
(This article belongs to the Special Issue Emerging Trends in the Wine Ageing Process)
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