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Novel Processing Treatment of Wines: Influence on Microbial, Physicochemical and...
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Novel Processing Treatment of Wines: Influence on Microbial, Physicochemical and Sensorial Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 1630

Special Issue Editor

Dr. Aspasia Nisiotou

E-Mail Website
Guest Editor
Hellenic Agricultural Organisation “DIMITRA”, Sofokli Venizelou 1, Lycovrissi Attikis, GR-14123 Athens, Greece
Interests: wine science; wine microbiology; alcoholic fermentation; grape/wine microbial ecology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Winemaking is primarily dependent on well-established technological procedures, which are strung to deal with current challenges. Nowadays, the industry is interested in novel enviornmentally friendly processing treatments of wines, that confer improved products to consumers. Novel processing treatments can be applied to improve the quality and stability of wines. However, effects on novel processing on the microbiological, physicochemical and sensory properties of wines must be thoroughly evaluated to avoid adverse effects on wine quality. The aim of this Special Issue is to provide advancements in processing treatment of wines, that will contribute to the improvement of wine quality. 

Dr. Aspasia Nisiotou
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. 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

  • wine technology
  • wine microbiology
  • alcoholic fermentation
  • malolactic fermentation
  • wine yeasts
  • wine bacteria
  • wine quality

Published Papers (2 papers)

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Research

13 pages, 1143 KiB  
Article
The Use of Hanseniaspora opuntiae to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety
by Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, Ioannis Marmaras, Georgios Banilas and Aspasia Nisiotou
Foods 2024, 13(7), 1061; https://doi.org/10.3390/foods13071061 - 29 Mar 2024
Viewed by 660
Abstract
In view of climate change and the increasingly antagonistic wine market, the exploitation of native genetic resources is revisited in relation to sustainable wine production. ‘Sideritis’ is a late-ripening Greek grape variety, which is quite promising for counteracting wine quality issues associated with [...] Read more.
In view of climate change and the increasingly antagonistic wine market, the exploitation of native genetic resources is revisited in relation to sustainable wine production. ‘Sideritis’ is a late-ripening Greek grape variety, which is quite promising for counteracting wine quality issues associated with the annual temperature rise. The aim of this study was to improve the quality and to enhance the aroma of ‘Sideritis’ wine through the use of native yeasts. To improve vinification, Hanseniaspora opuntiae L1 was used along with Saccharomyces cerevisiae W7 in mixed fermentations (SQ). The addition of H. οpuntiae significantly altered the chemical profile of the wine compared to the single-inoculated fermentations with W7 (IS). H. opuntiae increased all the acetate esters, except for hexyl acetate and (Z)-3-hexen-1-ol acetate. The concentration of 2-phenylethyl acetate, which imparts flowery and sweet notes, exhibited a 2.6-fold increase in SQ as compared to IS wines. SQ also showed higher levels in several ethyl esters, including ethyl butyrate, ethyl heptanoate and ethyl 7-octenoate, which are associated with fruity notes compared to IS. H. opuntiae produced citronellol, a terpene associated with rose and green notes, and increased the overall acceptance of the wine. Present results are thus quite promising for improving ‘Sideritis’ wine quality towards a sustainable wine production in Greece in view of global warming. Full article
(This article belongs to the Special Issue Novel Processing Treatment of Wines: Influence on Microbial, Physicochemical and Sensorial Quality)
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33 pages, 2374 KiB  
Article
Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods
by Anita Pichler, Ivana Ivić, Josip Mesić, Mato Drenjančević, Toni Kujundžić, Tanja Marković and Mirela Kopjar
Foods 2024, 13(1), 45; https://doi.org/10.3390/foods13010045 - 21 Dec 2023
Viewed by 732
Abstract
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma [...] Read more.
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points. Full article
(This article belongs to the Special Issue Novel Processing Treatment of Wines: Influence on Microbial, Physicochemical and Sensorial Quality)
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