Effect of Different Winemaking Processes on Quality and Composition of Wines

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

Deadline for manuscript submissions: 31 December 2024 | Viewed by 4721

Special Issue Editor


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Guest Editor
Beijing Key Lab of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
Interests: flavor; aroma; aroma-active compounds; baijiu; chemometrics

Special Issue Information

Dear Colleagues,

In the realm of food and beverages, the exploration of the interplay between flavor and health has become a focal point of research. In this realm, traditional fermented alcoholic beverages such as Baijiu, Huangjiu, and Wine have gained widespread acceptance and popularity for centuries owing to their flavor and health benefits. In recent decades, a large number of compounds, which mainly include phenolic compounds, bioactive peptides, pyrazines, esters, furans, and polysaccharides, have been proven to be the main compounds responsible for the flavor and health benefits of traditional fermented alcoholic beverages. Moreover, each type of traditional fermented alcoholic beverages has its own key processing step and presents an unique chemical composition, which leads to its characteristic flavor and in vitro and in vivo biological activities. Furthermore, to better elucidate the flavor and health perception of traditional fermented alcoholic beverages, several emerging technologies, including extraction, detection, and sensory assessment, are now being applied. However, traditional fermented alcoholic beverages are complex in composition, and the assessment of their flavor and health has not yet been comprehensively conducted. With the rapid development of artificial intelligence, automated production big data analysis and decision-making methods based on artificial intelligence may provide new strategies and innovative techniques for the assessment of flavor and health of traditional fermented alcoholic beverages.

In general, the research on traditional fermented alcoholic beverages might adhere to the dual guidance of “flavor” and “health” in the future. The current Special Issue aims at providing a platform to the scientific community to present their high-quality research, primarily on the fermented alcoholic beverages’ flavor and health benefits. Potential topics include but are not limited to fermented alcoholic beverages’ technology, such as Baijiu, Huangjiu, and Wine flavor and aroma, fermented alcoholic beverages’ analysis, fermented alcoholic beverages’ chemistry, and fermented alcoholic beverages’ safety and quality.

Dr. Xiaotao Sun
Guest Editor

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Keywords

  • flavor
  • aroma
  • aroma-active compounds
  • baijiu
  • flavor omics

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Published Papers (3 papers)

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Research

16 pages, 671 KiB  
Article
Compositional Consequences of Ultrafiltration Treatment of White and Red Wines
by Stephanie Angela, David Wollan, Richard Muhlack, Keren Bindon and Kerry Wilkinson
Foods 2024, 13(12), 1850; https://doi.org/10.3390/foods13121850 - 13 Jun 2024
Viewed by 856
Abstract
Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine rapidly, with higher recovery rates, and reduced waste and input [...] Read more.
Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability. Full article
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15 pages, 2894 KiB  
Article
Extraction, Identification, and In Vitro Anti-Inflammatory Activity of Feruloylated Oligosaccharides from Baijiu Distillers’ Grains
by Zhongtian Yin, Mengyao Liu, Bowen Wang, Dongrui Zhao, Hehe Li and Jinyuan Sun
Foods 2024, 13(8), 1283; https://doi.org/10.3390/foods13081283 - 22 Apr 2024
Viewed by 1357
Abstract
The structure and function of phenoyl oligosaccharides in baijiu distillers’ grains (BDGs) have not been identified and investigated yet. This study aimed to elucidate the major phenolic oligosaccharides present in BDGs, optimize their extraction process via a central composite design, and assess their [...] Read more.
The structure and function of phenoyl oligosaccharides in baijiu distillers’ grains (BDGs) have not been identified and investigated yet. This study aimed to elucidate the major phenolic oligosaccharides present in BDGs, optimize their extraction process via a central composite design, and assess their anti-inflammatory properties utilizing the LPS-induced RAW264.7 inflammation model. The main results are as follows: feruloylated oligosaccharides (FOs) were identified as the main phenoyl oligosaccharides in BDGs with a structure of ferulic acid esterified on arabinooligosaccharide xylose. Then, the preparation process of FOs was optimized using the following conditions: pH 5, temperature 55 °C, time 12 h, xylanase addition amount 7 g/L, BDG concentration 120 g/L. Furthermore, the acquired FOs demonstrated notable scavenging activity against DPPH and ABTS free radicals, with Trolox equivalent values of 366.8 ± 10.38 and 0.35 ± 0.01 mM Trolox/mg sample, respectively. However, their efficacy was comparatively lower than that of ferulic acid. Finally, the obtained FOs could effectively inhibit the LPS-induced secretion of TNF-α, IL-6, and IL-1β and promote the secretion of IL-10 in RAW264.7 cells. Based on the above results, FOs from BDGs were determined to have certain antioxidant and anti-inflammatory activities. Full article
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16 pages, 2936 KiB  
Article
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation
by Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Guido Flamini, Giulio Scappaticci, Andrea Marianelli and Angela Zinnai
Foods 2024, 13(7), 1108; https://doi.org/10.3390/foods13071108 - 4 Apr 2024
Cited by 1 | Viewed by 1438
Abstract
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an [...] Read more.
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO2 during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as “without added sulphites”. Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry. Full article
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