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Wine and Spirits
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Wine and Spirits

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: closed (25 May 2024) | Viewed by 5104

Special Issue Editors

Prof. Dr. Stamatina Kallithraka

E-Mail Website
Guest Editor
Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: wine chemistry; polyphenolic compounds; astringency; sensory analysis; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Matteo Marangon

E-Mail Website
Guest Editor
Department of Agronomy, Food, Natural Resources, Animals & Environment, Università di Padova, Legnaro, PD, Italy
Interests: wine science and technology; wine stabilization; analytical chemistry; wine proteins; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Considering the success of the previous Special Issue, we are pleased to announce that we are launching a second Special Issue on "Wine and Spirits".

This Special Issue will continue to present a collection of feature papers on recent developments in the production and quality of wines, spirits, vinegars and other oenological products, starting from grape maturity and harvest to the completion of alcoholic fermentation (and malolactic fermentation, if used, or acetic fermentation for vinegar), distillation (for spirits), maturation, stabilization treatments and ageing.

This Special Issue seeks original research as well as review articles. The journal offers high-quality peer review and a rapid publication process. If you would like to be invited to contribute to this Special Issue, please send the (tentative) title and abstract of your potential paper/review to the Guest Editor listed below. We look forward to receiving your contribution.

Prof. Dr. Stamatina Kallithraka
Dr. Matteo Marangon
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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
  • spirits
  • oenological
  • alcoholic

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

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Research

18 pages, 1549 KiB  
Article
Impact of Different Wood Types on the Chemical Composition and Sensory Profile of Aged Tsipouro: A Comparative Study
by Athanassios Karathanos, Georgia Soultani, Nikolaos Kontoudakis and Yorgos Kotseridis
Beverages 2024, 10(3), 76; https://doi.org/10.3390/beverages10030076 - 23 Aug 2024
Viewed by 656
Abstract
The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana [...] Read more.
The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits. Full article
(This article belongs to the Special Issue Wine and Spirits)
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29 pages, 10006 KiB  
Article
The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon
by Yibin Lan, Xiaoyu Xu, Jiaming Wang, Emily Aubie, Marnie Crombleholme and Andrew Reynolds
Beverages 2024, 10(3), 68; https://doi.org/10.3390/beverages10030068 - 2 Aug 2024
Viewed by 916
Abstract
An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was [...] Read more.
An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was hypothesized that terpenes, norisoprenoids, and higher alcohols would be the main responsible compounds. The objectives were to investigate the causative volatile compounds for floral taint and explore threshold concentrations for this problem. Commercial wines displaying varying intensities of floral taint were subjected to GC-MS and sensory analysis. Several odor-active compounds were higher in floral-tainted wines, including terpenes (geraniol, citronellol, cis- and trans-rose oxide), norisoprenoids (β-damascenone, β-ionone), five ethyl esters, and three alcohols. Thereafter, fermentations of Cabernet Franc (CF) and Cabernet Sauvignon (CS) (2016, 2017) were conducted. MOG treatments were (w/w): 0, 0.5%, 1%, 2%, and 5% petioles, and 0, 0.25%, 0.5%, 1%, and 2% leaf blades. Terpenes (linalool, geraniol, nerol, nerolidol, citronellol, citral, cis- and trans-rose oxides, eugenol, myrcene), norisoprenoids (α- and β-ionone), and others (e.g., hexanol, octanol, methyl and ethyl salicylate) increased linearly/quadratically with increasing MOG levels in both cultivars. Principal components analysis separated MOG treatments from the controls, with 5% petioles and 2% leaves as extremes. Increasing MOG levels in CF wines increased floral aroma intensity, primarily associated with terpenes, higher alcohols, and salicylates. Increased leaf levels in CF were associated with higher vegetal and earthy attributes. Increased petioles in CS were not correlated with floral aromas, but increased leaves increased floral, vegetal, and herbaceous attributes. Overall, petioles contributed more to floral taint than leaves through increased terpenes and salicylates (floral notes), while leaves predominantly contributed norisoprenoids and C6 alcohols (green notes). Full article
(This article belongs to the Special Issue Wine and Spirits)
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23 pages, 2117 KiB  
Article
Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit
by Santiago Caicedo-Narváez, Juan Felipe Aldana-Heredia and Nicolas Ratkovich
Beverages 2024, 10(3), 62; https://doi.org/10.3390/beverages10030062 - 17 Jul 2024
Viewed by 1157
Abstract
This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and [...] Read more.
This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and ethanol concentration during the maturation stage were studied. A sugar cane honey spirit was produced. The ultrasound treatments were applied to the distilled product to extract the color, aroma, and flavor compounds from the white oak chips used. Trials of spectrophotometry-evaluated color and e-sensing technology were applied to assess flavor and aroma. Very distinct color changes were obtained, indicating that ultrasound treatment facilitates the extraction of color compounds from the oak chips. The flavor profile obtained was similar to the one obtained for the unaged reference, indicating that the accelerated aging treatment may not influence flavor in a significant manner. The aroma profile achieved most descriptors found in the commercial rum aroma profile, indicating that the aging method studied influences the aroma profile. In general, the methods used allowed us to produce an aged spirit, offering a reduction in maturation time over the traditional system and a similar sensory profile for the final product. Full article
(This article belongs to the Special Issue Wine and Spirits)
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18 pages, 1083 KiB  
Article
Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content
by Melina Maria Chatzistavridi, Stefania Christofi and Stamatina Kallithraka
Beverages 2024, 10(2), 31; https://doi.org/10.3390/beverages10020031 - 18 Apr 2024
Cited by 1 | Viewed by 1722
Abstract
The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Greek white wines (Malagouzia and Retsina). The experimental procedure involved [...] Read more.
The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Greek white wines (Malagouzia and Retsina). The experimental procedure involved an accelerated browning test conducted over 12 days at 55 °C, measurement of antioxidant activity values (using the Folin—Ciocalteau and the free radical diphenylpicrylhydrazyl (DPPH) methods), determination of free sulfhydryl groups using the Ellman’s method, and High-Performance Liquid Chromatographic analysis of selected phenolic compounds. Semeth consistently exhibited a preserving effect on total and free SO2 content and antioxidant activity values of Malagouzia wines. Semeth also showed a protecting effect on free sulfhydryl groups (-SH), even higher than that of SO2 suggesting that its role in maintaining wine color involves more mechanisms than just the prevention of SO2 reduction. Moreover, Semeth demonstrated promising effects in preserving individual phenolic content, in particular (+)-catechin and fertaric acid, compared to the other antioxidant additions. Both browning rate constants and percentage color change values of Retsina where higher than the corresponding values of Malagouzia wines indicating greater susceptibility to browning. Browning development was dependent on the particular antioxidant added, with ascorbic acid being the least effective. The results of this study suggest that Semeth could be an important candidate for enhancing the oxidative stability of white wines, offering at the same time valuable information for optimizing antioxidant strategies in winemaking practices. Full article
(This article belongs to the Special Issue Wine and Spirits)
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