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Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits:...
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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: 1 September 2026 | Viewed by 3526

Special Issue Editors

Dr. Irena Budić-Leto

E-Mail Website
Guest Editor
Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
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
Prof. Dr. Jasenka Gajdoš Kljusurić

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: applied modeling and optimization; measurement systems; data analysis; chemometrics; NIR spectroscopy; process automation; food engineering; process control; mathematical modeling; multivariate analysis; nutrition; AI tools
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. Jasenka Gajdoš Kljusurić
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 250 words) can be sent to the Editorial Office for assessment.

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

Published Papers (3 papers)

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Research

25 pages, 1305 KB  
Article
Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines
by Erik Matić, Fumica Orbanić, Ivana Horvat, Sara Rossi, Laura Banović, Tomislav Plavša, Marijan Bubola and Sanja Radeka
Foods 2026, 15(4), 693; https://doi.org/10.3390/foods15040693 - 13 Feb 2026
Viewed by 561
Abstract
Six different vinification treatments were applied to evaluate the effect of prefermentative ultrasound treatments on bioactive compounds and taste sensory attributes of autochthonous Croatian grape variety Malvazija istarska. Four of them were based on the application of a prefermentative ultrasound technique on cooled [...] Read more.
Six different vinification treatments were applied to evaluate the effect of prefermentative ultrasound treatments on bioactive compounds and taste sensory attributes of autochthonous Croatian grape variety Malvazija istarska. Four of them were based on the application of a prefermentative ultrasound technique on cooled cryomacerated mash (at 10 °C for 24 h) as follows: ultrasound treatments of 70% amplitude for 80 min (US80-70%) and 160 min (US160-70%) and ultrasound treatments of 100% amplitude for the same durations as the previous (US80-100% and US160-100%). The research also included a control treatment C (wine produced using standard white winemaking technology without maceration) and a cryomaceration treatment lasting one day at 10 °C (CRIO). Phenolic compounds in wine were analyzed by HPLC-DAD-FLD, total phenolic content (TPC), antioxidant activity and color intensity by UV/VIS spectrophotometry, and sensory evaluation was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Ultrasound-treated wines exhibited the most pronounced increases in TPC, antioxidant activity and color intensity, as well as total hydroxycinnamic and hydroxybenzoic acids, flavonols, flavan-3-ols, stilbenes and the total HPLC phenolic concentration. All wines obtained after ultrasound treatments received the highest scores by both sensory methods, in the majority of sensory attributes, especially the US160-100% treatment. The differences observed between treatments indicate that both ultrasound amplitude and duration play a key role in optimizing extraction of phenolic compounds and improving sensory attributes of the wine. The results indicate that ultrasound treatments significantly enhance the bioactive composition and sensory profile of Malvazija istarska wines, highlighting their nutritional, health-related, and market potential. Full article
(This article belongs to the Special Issue Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits: 2nd Edition)
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14 pages, 7396 KB  
Article
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines
by Jiaxin Zhang, Hairu Pei, Renjie Zhou and Guoqiang Zhang
Foods 2025, 14(22), 3930; https://doi.org/10.3390/foods14223930 - 17 Nov 2025
Viewed by 1008
Abstract
To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physical and chemical properties and antioxidant capacity of blueberry wine were compared when commercial [...] Read more.
To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physical and chemical properties and antioxidant capacity of blueberry wine were compared when commercial Saccharomyces cerevisiae was used for single fermentation, Komagataella pastoris was used for single fermentation, commercial Saccharomyces cerevisiae and Komagataella pastoris were used for co-fermentation, and sequential fermentation was carried out for 24 h and 48 h. Moreover, the aroma components in blueberry wine were determined by electronic nose, GC-IMS, and GC-MS. The research found that there were no significant changes in the basic physico-chemical properties such as alcohol content, reducing sugar, total phenols, and flavonoids among the five fermentation methods. However, in terms of color, commercial wine yeast fermentation had higher brightness, and the a* and b* values of co-fermentation were higher. It also possessed greater antioxidant capacity when inoculated in sequence for 24 h and 48 h. All five fruit wines were most sensitive to the W1W, W2W, W2S, W1S, and W5S sensors. GC-IMS detection found that 48 h sequential inoculation could produce new aroma components, enhancing the flavor of the fruit wine. Meanwhile, non-targeted metabolomics research by GC-MS showed that Komagataella pastoris could make the aroma components of blueberry fruit wine more diverse and taste more layered. This work contributes to the advancement of fruit wine flavor profile enhancement. Full article
(This article belongs to the Special Issue Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits: 2nd Edition)
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16 pages, 2539 KB  
Article
Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes
by Na Xu and Yun Wu
Foods 2025, 14(17), 3047; https://doi.org/10.3390/foods14173047 - 29 Aug 2025
Cited by 1 | Viewed by 1494
Abstract
To reveal the characteristic physicochemical indicators of wines of different quality grades and explore their feasibility as auxiliary indicators for grading, 23 wines from the Manas subregion of Xinjiang were used as test materials. Sensory evaluation, colour difference analysis, and electronic tongue technology [...] Read more.
To reveal the characteristic physicochemical indicators of wines of different quality grades and explore their feasibility as auxiliary indicators for grading, 23 wines from the Manas subregion of Xinjiang were used as test materials. Sensory evaluation, colour difference analysis, and electronic tongue technology were employed, combined with nontargeted metabolomics and quantitative analysis, to analyze differences in phenolic compounds, colour parameters, and taste characteristics among wines of different grades. Finally, a quality evaluation model for Cabernet Sauvignon wine was constructed using partial least squares regression (PLSR). The results revealed significant differences in the L* values, a* values, and C*ab values among wines of different grades. Grade A wines presented lower L* values, higher a* values, and higher C*ab values, indicating lower brightness, deeper red tones, and higher saturation. Taste characteristic differences were primarily manifested in Grade A wines, which have higher acidity, astringency, bitterness, and richness but exhibit lower bitterness aftertaste and astringency aftertaste. The results of the quantitative analysis and correlation analysis indicate that the differences in sensory characteristics among different grades of wine stem from variations in their polyphenolic compound contents. The higher anthocyanin content in Grade A wine is associated with higher a* values; higher flavonoid content is closely related to higher astringency and bitterness values; and lower flavanol content is associated with lower bitterness aftertaste and astringency aftertaste values. The PLSR model results indicate that when sensory characteristic parameters and phenolic compound content are used as predictor variables (X) and grade is used as the response variable (Y), the PLSR model has a calibration set R2 = 0.97 and a validation set R2 = 0.92, the calibration set RMSE is 0.13, and the validation set RMSE is 0.25. The model demonstrates good fitting performance, establishing an objective method for evaluating wine quality that avoids evaluation errors caused by the subjective factors of winemakers and tasters. This study is the first to conduct a comprehensive evaluation of the sensory characteristic and chemical components of three grades of wine, providing data support and theoretical references for the improvement of wine quality evaluation systems. Full article
(This article belongs to the Special Issue Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits: 2nd Edition)
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