New Advances in Analysis and Sustainable Technologies in the Winemaking Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 25 April 2025 | Viewed by 960
Special Issue Editors
Interests: wine chemistry; grape wine beneficial health effect; fruit wine beneficial health effects; polyphenols; fruit antioxidants; biologically active principles from plant; food authentication; functional foods; oxidative stress; prevention of non-communicable diseases
Special Issue Information
Dear Colleagues,
From ancient times to the present, wine has held a significant position in human civilization. Today, grape wine is the most produced type of wine, but there is an increasing trend in the production of fruit wines, which are obtained from any other fruit (berry, drupe, tropical, etc.). Production of high-quality grapes and fruit is the cornerstone for the production of high-quality wines, which are a rich source of biologically active compounds that provide beneficial health effects. During alcoholic fermentation as well as during wine aging, significant amounts of bioactive compounds are generated. Different advanced techniques and modern analytical methods could be applied in order to conduct a quantification of these compounds and to determine the physico-chemical quality parameters of wines, which is required by regulations in the wine industry.
During winemaking, wine pomace is generated as a byproduct, consisting of the skins, pulp, and seeds left after the grapes or fruits are processed into juice. Wine pomace is notable for its high levels of polyphenols and dietary fiber and can be utilized in other areas of the food industry to create a variety of functional products. Therefore, repurposing wine pomace is a sustainable solution for the winemaking industry.
In this Special Issue, entitled “New Advances in Analysis and Sustainable Technologies in the Winemaking Industry”, articles (original research papers, reviews, opinions, perspectives, and methods) will focus on new advances that are applied in wine and wine pomace analysis, aging technology, and the application of sustainable technologies in winemaking since it is important to improve approaches for the determination of biologically active compounds and physico-chemical parameters in wine, as well as to valorize byproducts in this industry.
Dr. Uroš Čakar
Dr. Miona Belović
Guest Editors
Manuscript Submission Information
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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
- grape wine analysis
- fruit wine analysis
- biologically active compounds
- polyphenols
- beneficial health effect
- wine aging technologies
- wine pomace valorisation
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