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Sustainability of Wine Production and Food Systems in the Mediterranean...
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Sustainability of Wine Production and Food Systems in the Mediterranean Region

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (30 December 2023) | Viewed by 3202

Special Issue Editors

Dr. Paula Silva

E-Mail Website
Guest Editor
School of Medicine and Biomedical Sciences, University of Porto, 4050-313 Porto, Portugal
Interests: Mediterranean diet; wine; olive oil; foods; nutrients; phytochemicals; polyphenols; bioactive compounds; lifestyle patterns; sustainable agriculture; wine marketing; wine tourism; sustainable wine tourism and tourist motivation; sustainable agri-food chain; science communication
Special Issues, Collections and Topics in MDPI journals
Dr. Celestino Santos-Buelga

E-Mail Website
Guest Editor
Department of “Nutrición y Bromatología” (Food Science and Nutrition), Facultad de Farmacia, Universidad de Salamanca (Spain), Campus Miguel de Unamuno, E37007 Salamanca, Spain
Interests: food; phenolic compounds; anthocyanins; flavonoids; metabolites; biological activity; health implication
Special Issues, Collections and Topics in MDPI journals
Dr. Raul Ferrer-Gallego

E-Mail Website
Guest Editor
Department of Ecology, Desertification Research Centre (CIDE-CSIC-UV-GV), Moncada, 46113 Valencia, Spain
Interests: viticulture; wine; sustainability; polyphenols; Mediterranean diet; circular economy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Sustainable Development Goals (SDGs) of the 2030 Agenda for Sustainable Development aim to complement policy with scientific knowledge and orient government strategies toward a new development paradigm that improves the well-being of future generations while ensuring the sustainable management of the planet's natural resources. All this is even more important if viewed in the context of food systems, whose sustainability is paramount for sustainable development. Food sustainability for humans involves the ability, sustained over time, to produce or procure enough food to meet an individual's or a population's nutritional requirements, using production, distribution, and disposal systems that have a neutral or beneficial impact on the environment and ecosystems, and that ideally are underpinned by forms of social justice that can ensure equitable access to food. Hence, we need novel solutions for our future food security and sustainability without compromising food safety to achieve the SDGs including the eradication of hunger and poverty, clean water, sustainable land use, responsible production, and consumption, mitigating climate change, and sustainable life on land and water. Ensuring food security in an environmentally sustainable way is a global challenge and is urgent to develop and adopt nature-based solutions to increase agriculture productivity in an environmentally sustainable way agrochemicals). Together with sustainable food systems, sustainable diets help articulate more concretely and operationally food security and sustainability. Concerning human health, promoting a diversity of foods in human diets, in particular a variety of distinct edible species, has potential benefits from both a public health and a sustainable food system perspective. Food biodiversity provides the necessary nutrients and is an essential component of local food systems, cultures, and food security. Moreover, the effective communication of the benefits and costs of sustainable practices to end-users requires trusted sources of information for both the farm community and consumers.

Submissions detailing original, multidisciplinary approaches are especially encouraged.

Associated with the 3rd Science & Wine World Congress, Porto/Douro, Portugal 14–16 June 2023

URL: https://www.science-and-wine-conferences.com/

Sustainability Subject Areas:

  • Challenges relating to sustainability;
  • Population explosion and urbanization;
  • Unsustainable patterns of production and consumption;
  • Impact of globalization on local, national and regional sustainability and stability;
  • Degradation of ecosystems and species, and concomitant risks to human well-being;
  • Socio-economic, scientific and integrated approaches to sustainable development;
  • Development and realization of national policies and international treaties for sustainable development;
  • Implementation and monitoring of policies for sustainable development;
  • Changing consumption and production patterns;
  • Ethical and philosophical aspects of sustainable development;
  • Education and awareness of sustainability;
  • Health-related aspects of sustainability;
  • Sustainable utilization of resources such as land, water, atmosphere and other biological resources;
  • Land and aquatic ecosystems maintenance and biodiversity preservation;
  • Effects of global climate change on development and sustainability;
  • Sustainability tools;
  • Applications of sustainability;
  • Policies and laws relating to sustainability;
  • Sustainability science.

Foods Subject Areas:

  • Food sciences and technology;
  • Food chemistry and physical properties;
  • Food engineering and production;
  • Food microbiology and safety;
  • Food security and sustainability;
  • Food toxicology;
  • Functional foods, food and health;
  • Food and environment.

Agriculture Subject Areas:

  • Crop protection;
  • Crop breeding and genetics;
  • Crop nutrition, irrigation;
  • Crop physiology;
  • Pests and diseases, weeds, invasive species;
  • Precision agriculture;
  • Sustainable agriculture;
  • Conservation agriculture;
  • Organic agriculture;
  • Ecological agriculture;
  • Environmental influences on production and products;
  • Impact of changing environments;
  • Agriculture product health and safety.

International Journal of Environmental Research and Public Health Subject Areas:

  • Climate Change and Health;
  • Ecology and the Environment;
  • Environmental Health;
  • Global Health;
  • Health Communication;
  • Health Economics;
  • Public Health Statistics and Risk Assessment;
  • Toxicology and Public Health.

You may choose our Joint Special Issue in Sustainability.

Dr. Paula Silva
Dr. Celestino Santos-Buelga
Dr. Raul Ferrer-Gallego
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

  • sustainable viticulture
  • sustainable agricultural practice
  • environmental protection
  • sustainable agroengineering
  • polyphenols
  • wine
  • mediterranean diet
  • flavonoids
  • public health policy
  • healthy lifestyle
  • mediterranean countries
  • health communication
  • nutrition
  • welfare
  • culture inheritage
  • agritourism
  • green tourism
  • organic farming
  • clean energy
  • clean productions

Published Papers (2 papers)

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Research

22 pages, 1808 KiB  
Article
How Do Tourists’ Value Perceptions of Food Experiences Influence Their Perceived Destination Image and Revisit Intention? A Moderated Mediation Model
by Yijin Zhu, Liqun Zhu and Lisheng Weng
Foods 2024, 13(3), 412; https://doi.org/10.3390/foods13030412 - 26 Jan 2024
Viewed by 1196
Abstract
The food experience is an important part of the tourism experience. Although it is crucial to comprehend the significance of tourists’ perception of food experiences, there is a scarcity of research investigating the impact of tasting local food on tourists’ perceptions and behaviors. [...] Read more.
The food experience is an important part of the tourism experience. Although it is crucial to comprehend the significance of tourists’ perception of food experiences, there is a scarcity of research investigating the impact of tasting local food on tourists’ perceptions and behaviors. This study employs structural equation modeling to empirically examine the relationship between tourists’ value perceptions of food experiences, their perceived destination image, and their revisit intention. In addition, the moderating effects of tourists’ genders on the aforementioned relationships are also explored. A renowned restaurant brand, Nanjing Impressions, which specializes in offering the unique cuisine of the city of Nanjing, China, is chosen as the research case. A grand total of 500 questionnaires were distributed, and, out of these, 458 questionnaires were deemed legitimate and kept for further analysis. The results indicate that the functional, social, emotional, cultural, and health values of local food experienced by tourists have significant positive impacts on their perceived destination image and revisit intention. Moreover, perceived destination image partially mediates the relationships between tourists’ value perceptions of food experiences and their revisit intention. Gender is found to partially moderate the relationships between the proposed constructs. The current study offers noteworthy theoretical contributions and provides valuable practical suggestions for tourism destination managers. Full article
(This article belongs to the Special Issue Sustainability of Wine Production and Food Systems in the Mediterranean Region)
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18 pages, 4251 KiB  
Article
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation
by Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida and María P. Serratosa
Foods 2023, 12(21), 3925; https://doi.org/10.3390/foods12213925 - 26 Oct 2023
Viewed by 1020
Abstract
Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar [...] Read more.
Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (M1), while the other was created using dried red grapes and fresh blueberries (M2), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M2 must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers’ acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (v/v). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines. Full article
(This article belongs to the Special Issue Sustainability of Wine Production and Food Systems in the Mediterranean Region)
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