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Chemical and Sensory Properties Changes of Wine during Fermentation and...
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Chemical and Sensory Properties Changes of Wine during Fermentation and Aging

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

Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 21190

Special Issue Editors

Prof. Dr. Karin Kovačević Ganić

E-Mail Website1 Website2
Guest Editor
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
Interests: Wine; Grapes; Aroma; Phenolic compounds; Sensory analysis; Enological treatments; Wine oxido-reductive changes; Non-thermal technologies
Dr. Kleopatra Chira

E-Mail Website
Guest Editor
Unité de Recherche Œnologie, Institut des Sciences de la Vigne et du Vin, EA 4577, 33882 Villenave d’Ornon, France
Interests: wine science; wine history
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Changes in wine’s chemical composition during winemaking, maturation and aging are responsible for wine’s sensory characteristics and overall quality, where aroma and phenolic compounds are two most important contributors. In recent years, the application of modern analytical methods has greatly improved our understanding of these changes occurring during fermentation and aging. However, the chemical mechanisms involved in modern enological practice, as well as their implications for sensory properties, remain to be established. Therefore, this Special Issue is focused on aroma, phenolic and sensory changes induced by different/modern enological tools and practices in the service of quality. Submissions of original research and review papers focused on the below keywords are highly encouraged and appreciated.

Prof. Dr. Karin Kovačević Ganić
Dr. Kleopatra Chira
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 chemical composition
  • wine quality
  • sensory analysis
  • aroma
  • off-flavor
  • phenolic compounds
  • fermentation
  • maturation
  • aging
  • closures

Published Papers (4 papers)

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Research

Jump to: Review

14 pages, 5356 KiB  
Article
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
by Kleopatra Chira, Laura Anguellu, Gregory Da Costa, Tristan Richard, Eric Pedrot, Michael Jourdes and Pierre-Louis Teissedre
Foods 2020, 9(10), 1477; https://doi.org/10.3390/foods9101477 - 16 Oct 2020
Cited by 10 | Viewed by 2332
Abstract
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and at [...] Read more.
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named Castacrenin E and is produced by Castacrenin D oxidation. Castacrenin D is a vescalagin with an additional aromating ring to the C-1 through a C-C bond. These compounds are not only found under laboratory conditions but also in commercial oak wood representing different toasting methods and sizes. Their levels are conditioned by oak wood dimensions and toasting degree. The wood pieces with the smallest size present almost two times more compounds A and B. Moreover, the compound B is the only compound to be present in medium toasting temperatures of the smallest wood pieces. Both of them can influence either astringency sensation or bitterness taste. Full article
(This article belongs to the Special Issue Chemical and Sensory Properties Changes of Wine during Fermentation and Aging)
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22 pages, 2147 KiB  
Article
Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure
by Katarina Lukić, Natka Ćurko, Marina Tomašević and Karin Kovačević Ganić
Foods 2020, 9(8), 1034; https://doi.org/10.3390/foods9081034 - 1 Aug 2020
Cited by 8 | Viewed by 3048
Abstract
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, [...] Read more.
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine. Full article
(This article belongs to the Special Issue Chemical and Sensory Properties Changes of Wine during Fermentation and Aging)
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17 pages, 1160 KiB  
Article
Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine
by Ana-Marija Jagatić Korenika, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner and Ana Jeromel
Foods 2020, 9(8), 996; https://doi.org/10.3390/foods9080996 - 24 Jul 2020
Cited by 14 | Viewed by 4063
Abstract
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being [...] Read more.
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine. Full article
(This article belongs to the Special Issue Chemical and Sensory Properties Changes of Wine during Fermentation and Aging)
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Review

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25 pages, 1561 KiB  
Review
Wine Aging Technology: Fundamental Role of Wood Barrels
by Maria Carpena, Antia G. Pereira, Miguel A. Prieto and Jesus Simal-Gandara
Foods 2020, 9(9), 1160; https://doi.org/10.3390/foods9091160 - 23 Aug 2020
Cited by 50 | Viewed by 11118
Abstract
The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have [...] Read more.
The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging. Full article
(This article belongs to the Special Issue Chemical and Sensory Properties Changes of Wine during Fermentation and Aging)
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