Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 242
Special Issue Editors
Interests: wine; food chemistry; viticulture; enology; wine chemistry; sensory analysis; anthocyanins; sensory evaluation; winemaking; vitis; grape and wine aroma; grape polyphenols; wine polyphenols; wine quality
Special Issues, Collections and Topics in MDPI journals
Interests: applied modeling and optimization in food science and food technology; measurements and data analysis; NIR spectroscopy and chemometrics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are happy to invite you to submit a paper to the journal Foods for the Special Issue Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits: 2nd Edition.
Both research and review papers are welcome for possible publication in this Special Issue.
We are addressing you due to your exceptional knowledge of the topic, and your shared knowledge in the form of professional and/or review papers will certainly contribute to the development of this area.
Wine has been a part of the traditional Mediterranean diet and lifestyle for centuries. The latest research on the health-beneficial properties of wine is mostly focused on polyphenols as well-known compounds responsible for their bioactive properties against cardiovascular and neurological illness and cancer. However, a small amount of these compounds derived from grape fruit show beneficial health effects in the human body. The bioavailability of polyphenols may be the result of the food matrix, food processing, and gut microbiota. Aside from polyphenols, other compounds found in grapes—such as terpenoids, carbohydrates, and macro and micro elements—beyond their nutritional value, also contribute to the fruit's physicochemical properties. This Special Issue will focus on the latest findings of grape wine composition, using non-destructive spectroscopy techniques and other techniques, with the aim of discovering compounds that are responsible for the physicochemical properties, sensory attributes, and beneficial health effects demonstrating wines to be a good source of functional food. Special attention will be devoted to processing techniques, as well as to microorganisms that are used to improve wine quality.
- Wine quality;
- Wine technology;
- Wine yeasts;
- Wine aging;
- Sensorial properties;
- Physical/chemical properties;
- Health benefits.
Dr. Irena Budić-Leto
Prof. Dr. Gajdoš Kljusurić Jasenka
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
- wine quality
- wine technology
- wine yeasts
- wine aging
- sensorial properties
- physical/chemical properties
- health benefits
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