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Foods
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Quality Control and Process Monitoring of Grape and Wine
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Quality Control and Process Monitoring of Grape and Wine

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

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 6454

Special Issue Editor

Dr. Andrea Natolino

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Guest Editor
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
Interests: innovative wine and food technologies; low-input enology; wine quality; process control; winemaking and food by-product valorization

Special Issue Information

Dear Colleagues,

Wine quality begins to be already managed from the vineyard through grape analysis at different levels: on field, on a lab scale, and also at grape delivery to the winery. Several approaches, analytical methodologies, and instrumentations may be adopted for the determination of various parameters useful for the evaluation of grape quality, ripeness, and phytosanitary status. 

Moreover, wineries should have valuable tools to monitor the progress of wine production and wine quality. In addition to the main indicator of the alcoholic and malolactic fermentation, several other parameters can help winemakers to better control the production process and determine the final taste, quality, or flavor of the wine.

Some conventional control procedures are tedious, expensive, and time consuming, and require bulky instrumentation and skilled technicians. Alternative and sustainable analytical tools that provide fast, precise, low-cost analysis, automation, and portability can be adopted, such as mono- and multi-parametric offline systems or real-time sensors with optical or electrochemical detection modes. 

This Special Issue addresses and encourages the submission of manuscripts that cover a wide range of novel approaches, solutions, analytical methods, and instrumentations for the control of grape and wine quality. We hope that you will consider submitting your research and we look forward to your collaboration.

Dr. Andrea Natolino
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
  • grape
  • quality
  • process control
  • on-line monitoring
  • sustainability

Published Papers (5 papers)

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Research

18 pages, 5034 KiB  
Article
Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in Six Vitis vinifera L. Cultivars during Berry Maturation in the Chinese Loess Plateau Region
by Huawei Chen, Zhenwen Zhang, Lijian Zhang, Shijian Bai, Pengfei Ning, Shichao Wei, Sha Xie and Qingqing Zeng
Foods 2024, 13(8), 1207; https://doi.org/10.3390/foods13081207 - 16 Apr 2024
Viewed by 495
Abstract
Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six [...] Read more.
Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six grape species from the Loess Plateau region at five stages of maturation. Thirteen GLVs were detected, showing unique patterns for each grape type at various growth phases. The primary components in six grapes were (E)-2-hexenal, (E)-2-hexen-1-ol, and hexanal. With the exception of Cabernet Franc in 2019, the overall GLV contents of the six types generally increased during growth and development, peaking or stabilizing at harvest. And Sauvignon Blanc, Cabernet Gernischt, and Cabernet Sauvignon exhibited higher total contents among the varieties. PLS-DA analysis revealed 3-hexenal’s high VIP scores across two years, underscoring its critical role in grape variety classification. Correlation analysis revealed a strong positive correlation between the levels of hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexenyl acetate, nonanal, and (E, E)-2,6-nonadienal and the expression of VvHPL and VvAAT genes in the LOX-HPL pathway. Specifically, VvHPL emerges as a potential candidate gene responsible for species–specific differences in GLV compounds. Comprehending the changing patterns in the biosynthesis and accumulation of GLVs offers viticulturists and enologists the opportunity to devise targeted strategies for improving the aromatic profile of grapes and wines. Full article
(This article belongs to the Special Issue Quality Control and Process Monitoring of Grape and Wine)
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21 pages, 3950 KiB  
Article
Effects of Vine Water Status on Malate Metabolism and γ-Aminobutyric Acid (GABA) Pathway-Related Amino Acids in Marselan (Vitis vinifera L.) Grape Berries
by Zhennan Zhan, Yanxia Zhang, Kangqi Geng, Xiaobin Xue, Alain Deloire, Dongmei Li and Zhenping Wang
Foods 2023, 12(23), 4191; https://doi.org/10.3390/foods12234191 - 21 Nov 2023
Viewed by 1064
Abstract
Malic acid is the predominant organic acid in grape berries, and its content is affected by abiotic factors such as temperature (fruit zone microclimate) and water (vine water status). The objectives of this study were to explore the potential mechanisms behind the effects [...] Read more.
Malic acid is the predominant organic acid in grape berries, and its content is affected by abiotic factors such as temperature (fruit zone microclimate) and water (vine water status). The objectives of this study were to explore the potential mechanisms behind the effects of vine water status on the biosynthesis and degradation of berry malic acid and the potential downstream effects on berry metabolism. This study was conducted over two growing seasons in 2021 and 2022, comprising three watering regimes: no water stress (CK), light water stress (LWS), and moderate water stress (MWS). Compared to CK, a significantly higher level of malic acid was found in berries from the MWS treatment when the berry was still hard and green (E-L 33) in both years. However, water stress reduced the malic acid content at the ripe berry harvest (E-L 38) stage. The activities of NAD-malate dehydrogenase (NAD-MDH) and pyruvate kinase (PK) were enhanced by water stress. Except for the E-L 33 stage, the activity of phosphoenolpyruvate carboxylase (PEPC) was reduced by water stress. The highest phosphoenolpyruvate carboxykinase (PEPCK) activity was observed at the berry veraison (E-L 35) stage and coincided with the onset of a decrease in the malate content. Meanwhile, the expression of VvPEPCK was consistent with its enzyme activity. This study showed that water stress changed the content of some free amino acids (GABA, proline, leucine, aspartate, and glutamate), two of which (glutamate and GABA) are primary metabolites of the GABA pathway. Full article
(This article belongs to the Special Issue Quality Control and Process Monitoring of Grape and Wine)
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20 pages, 2608 KiB  
Article
Effects of Table Grape Cultivars on Fruit Quality and Aroma Components
by Wan-Ni Wang, Yun-Hui Qian, Ruo-Han Liu, Tao Liang, Yin-Ting Ding, Xue-Lei Xu, Shan Huang, Yu-Lin Fang and Yan-Lun Ju
Foods 2023, 12(18), 3371; https://doi.org/10.3390/foods12183371 - 8 Sep 2023
Viewed by 1357
Abstract
The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in Ruby Seedless [...] Read more.
The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in Ruby Seedless was 21.17%, which was higher than that of other varieties. The black varieties Aishenmeigui and Sweet Sapphire had the highest total phenol content. Aishenmeigui had high levels of tannin and vitamin C. In addition, the aroma contents in Meixiangbao, Ruby Seedless, and Shine-Muscat were higher than those in other varieties. Manicure Finger and Ruby Seedless had higher levels of C6 compounds. Moreover, the “Kyoho” series of grape Meixiangbao, Sunmmer Black, Jumeigui, Hutai 8 hao, and Black Beet were high in ester content, while Muscat varieties, including Zaoheibao, Aishenmeigui, Jumeigui, and Shine-Muscat were rich in terpene substances. Ruby Seedless, Shine-Muscat, and Heibaladuo had higher comprehensive scores in sensory evaluation. Hence, the comprehensive quality of Shine-Muscat, Ruby Seedless, and Aishenmeigui was better. These results may serve as references for determining the quality differences between table grape varieties. Full article
(This article belongs to the Special Issue Quality Control and Process Monitoring of Grape and Wine)
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13 pages, 10374 KiB  
Article
Pesticide Residues and Berry Microbiome after Ozonated Water Washing in Table Grape Storage
by Gabriele Caponio, Marco Vendemia, Domenica Mallardi, Antonio Domenico Marsico, Vittorio Alba, Giovanni Gentilesco, Giovanna Forte, Riccardo Velasco and Antonio Coletta
Foods 2023, 12(17), 3144; https://doi.org/10.3390/foods12173144 - 22 Aug 2023
Viewed by 1081
Abstract
Nowadays, different systems for reducing pesticides in table grapes are being tested at different production stages either in the field or in postharvest. The present study tested ozonated water treatments at the beginning of the cold storage of the Princess® seedless table [...] Read more.
Nowadays, different systems for reducing pesticides in table grapes are being tested at different production stages either in the field or in postharvest. The present study tested ozonated water treatments at the beginning of the cold storage of the Princess® seedless table grape variety to reduce the residue contents of some pesticides and to evaluate their effect on gray mold and the berry microbiome. An ozone generator capable of producing an ozone concentration ranging from 18 to 65 Nm3 was utilized for obtaining three ozone concentration levels in water: 3, 5 and 10 mg/L. Ozonated water was placed in a 70 L plastic box where 500 g grape samples closed in perforated plastic clamshell containers were immersed utilizing two washing times (5 and 10 min). Overall, six ozonated water treatments were tested. After the ozonated water treatments, all samples were stored for 30 days at 2 °C and 95% relative humidity to simulate commercial practices. The pesticide residue contents were determined before the ozonated water treatments (T0) and 30 days after the cold storage (T1). The treatments with ozonated water washing reduced the pesticide residues up to 100%, while the SO2 control treatment reduced the pesticide residues ranging from 20.7 to 60.7%. Using 3 mg/L ozonated water to wash grapes for 5 min represented the optimal degradation conditions for all of the analyzed pesticides, except for fludioxonil, which degraded better with a washing time of 10 min. The ozone treatments did not significantly reduce the gray mold and the fungal and bacterial microbiome, while a relevant reduction was observed in the yeast population. Full article
(This article belongs to the Special Issue Quality Control and Process Monitoring of Grape and Wine)
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21 pages, 4673 KiB  
Article
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile
by Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi and Lisa Granchi
Foods 2023, 12(12), 2372; https://doi.org/10.3390/foods12122372 - 14 Jun 2023
Cited by 1 | Viewed by 1883
Abstract
The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the Saccharomyces cerevisiae strains occurring in each fermentation as well [...] Read more.
The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the Saccharomyces cerevisiae strains occurring in each fermentation as well as the chemical characteristics of the wines. Strain typing via Interdelta analyses pointed out that the commercial starters did not dominate, showing 24% and 13% implantation percentages, and that 20 indigenous strains were present at different percentages, ranging from 2 to 20%, in inoculated and spontaneous fermentations. The assessment of the technical characteristics of the indigenous strains via fermentations at lab and pilot scale (20 L amphorae) and the sensory analysis of the experimental wines allowed for the selection of two indigenous strains to be used as starter cultures in comparison to a commercial strain in 300-L-amphorae vinifications in the cellar. The observed fermentative performances and sensory analysis of the experimental wines highlighted that one indigenous S. cerevisiae strain dominated the process and conferred distinctive sensory characteristics to the Trebbiano Toscano wine, demonstrating its effectiveness in managing the in-amphora fermentations. In addition, the results demonstrated the ability of amphorae to protect the polyphenolic compounds from oxidation during wine ageing. Indeed, the concentration of both hydroxycinnamic acids and flavonols decreased, with an average reduction of 30% and 14%, respectively, while hydroxybenzoic acids remained unchanged. Full article
(This article belongs to the Special Issue Quality Control and Process Monitoring of Grape and Wine)
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