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Foods
Special Issues
The Past, Present and Future of the Fruit Wine Industry
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The Past, Present and Future of the Fruit Wine Industry

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

Deadline for manuscript submissions: closed (31 December 2024) | Viewed by 2419

Special Issue Editors

Prof. Dr. Xiangyu Sun

E-Mail Website
Guest Editor
College of Enology, Northwest A&F University, Yangling 712100, China
Interests: grape; fruit; wine; color; aroma
Special Issues, Collections and Topics in MDPI journals
Dr. Tingting Ma

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Xianyang, China
Interests: processing of fruits and vegetables
Dr. Qian Ge

E-Mail Website
Guest Editor Assistant
1. College of Enology, Northwest A&F University, Xianyang, China
2. Agricultural Products Quality Standards and Testing Technology Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, China
Interests: quality analysis and comprehensive evaluation of grape/wine/fruit wine

Special Issue Information

Dear Colleagues,

An increasing number of consumers are choosing fermented fruit wine with a lower alcohol content and richer flavor over more common alternatives. Fruit wine, especially red wine and white wine, has become a staple in the food industry. This Special Issue will review the history of fruit wine, analyze current hot spots in this field, and explore future development directions of the fruit wine industry. Topics to be addressed include, but are not limited to, the following:

(1) The fermentation adaptability of different fruit varieties;
(2) The change mechanism of bioactive compounds in fruit wine processing;
(3) The influencing mechanism of key processing unit operation in core nutrient components and efficient retention of nutrients;
(4) The development of traditional and new yeasts and their application in high-quality fruit wine;
(5) Flavor/taste/aroma profiles in fruit wine;
(6) Authenticity and traceability and microbial biotechnological approaches aiming to improve food safety and potential health benefits;
(7) Analysis of components in fruit wine and/ or rapid methods and innovative applications;
(8) Methods for determining roles of fruit wine components in human health using omics technologies and/or system biology.

Dr. Xianagyu Sun
Dr. Tingting Ma
Guest Editors

Dr. Qian Ge
Guest Editor Assistant

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

  • fruit wine
  • wine
  • yeast
  • processing and wine making
  • bioactive compounds
  • health effects

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

Published Papers (2 papers)

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Research

14 pages, 1383 KiB  
Article
Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking
by Shuyan Liu and Simone Vincenzi
Foods 2025, 14(4), 581; https://doi.org/10.3390/foods14040581 - 10 Feb 2025
Viewed by 490
Abstract
This study investigates the incorporation of pomegranate juice into the fermentation process to produce a novel rosé sparkling wine with enhanced antioxidant properties and improved acidity while preserving desirable sensory qualities. Initial trials blended a Glera base wine with 5%, 10%, and 15% [...] Read more.
This study investigates the incorporation of pomegranate juice into the fermentation process to produce a novel rosé sparkling wine with enhanced antioxidant properties and improved acidity while preserving desirable sensory qualities. Initial trials blended a Glera base wine with 5%, 10%, and 15% pomegranate juice, followed by bottle fermentation to select the optimal formulation. The 10% blend, identified as the best, underwent a second fermentation in an autoclave using the Martinotti method. Chemical analyses were conducted to assess polyphenol content, protein stability, antioxidant activity, and colour, while sensory evaluations determined the flavour balance and acceptability. Results demonstrated that pomegranate juice significantly increased polyphenol content and antioxidant capacity. The 10% blend achieved balanced acidity, sweetness, and carbonation, with pronounced fruity and floral aromas. However, protein stability tests revealed haze formation, emphasizing the need for stabilization refinements. This study highlights the feasibility of integrating pomegranate juice into sparkling wine production. It explores alternative and innovative uses for pomegranate to maximize its potential beyond traditional applications, leverages its unique properties, such as high antioxidant content, to enhance value-added products, and demonstrates its potential to diversify the portfolio of fruit wines while appealing to modern consumer preferences. Full article
(This article belongs to the Special Issue The Past, Present and Future of the Fruit Wine Industry)
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17 pages, 5890 KiB  
Article
Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine
by Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang and Qian Ge
Foods 2024, 13(15), 2468; https://doi.org/10.3390/foods13152468 - 5 Aug 2024
Cited by 1 | Viewed by 1349
Abstract
This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared before and after [...] Read more.
This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared before and after HHP treatment; the results indicated that HHP treatment at 300 MPa for 20 min significantly increased the total polyphenol content to 369.70 mg/L, a rise of 35.82%. The contents of key polyphenols, such as resveratrol and protocatechuic acid, were significantly enhanced. Furthermore, while the total content of volatile aromatic compounds did not change significantly under this condition compared to the untreated samples, the concentration of ester compounds significantly increased to 1.81 times that of the untreated group, thereby enriching the floral and fruity aromas of the wine and effectively improving its aromatic profile and sensory quality. Principal component analysis (PCA) further validated the positive impact of HHP treatment on the flavor characteristics of Marselan red wine. These findings provide technical support for the use of HHP in improving wine quality. Full article
(This article belongs to the Special Issue The Past, Present and Future of the Fruit Wine Industry)
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