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5.1
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Foods
Special Issues
Factors Affecting Wine Quality and Flavor
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Factors Affecting Wine Quality and Flavor

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

Deadline for manuscript submissions: 8 September 2026 | Viewed by 1747

Special Issue Editors

Prof. Dr. Xiangyu Sun

E-Mail Website
Guest Editor
College of Enology, Northwest A&F University, Xianyang, China
Interests: grapes and wine
Special Issues, Collections and Topics in MDPI journals
Dr. Xianghan Cheng

E-Mail Website
Guest Editor Assistant
College of Agriculture, Henan University of Science and Technology, Luoyang, China
Interests: fruit and vegetable nutrition and quality regulation
Dr. Xiaotong Lyu

E-Mail Website
Guest Editor Assistant
College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
Interests: wine flavor chemistry; fermented food microbiomics

Special Issue Information

Dear Colleagues,

Wine with high-quality and distinctive flavors can encourage consumers to savor it carefully. Therefore, exploring the underlying factors that influence the quality and flavor of wine is key to unlocking their charm. This Special Issue will highlight the factors affecting wine quality and flavor from vineyard to winery, such as the characteristics of wine-producing regions, the improvement of varieties and cultivation techniques, and innovation in winemaking techniques. The themes of this Special Issue include but are not limited to the following:

  1. Exploration of the factors affecting wine quality and flavor from wine-producing regions;
  2. Analysis the core style characteristics of wines with different flavors and exploration of formation mechanisms;
  3. Optimization of grape varieties and cultivation techniques, as well as their impact on the quality and flavor characteristics of wine, and the underlying mechanisms;
  4. Exploration of the diversity of yeast and brewing technologies, as well as their impact on the quality and flavor characteristics of wine, and the underlying mechanisms;
  5. Evaluation of the impact of quality control of wine grapes on wine making and wine quality;
  6. Analysis of the influence of different grape varieties and yeast varieties on the formation of wine quality and flavor.

Prof. Dr. Xiangyu Sun
Guest Editor

Dr. Xianghan Cheng
Dr. Xiaotong Lyu
Guest Editor Assistants

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-producing region
  • grape/yeast/wine varieties
  • vine cultivation techniques
  • wine quality
  • wine flavor
  • fermentation processes
  • flavor characteristics
  • winemaking techniques

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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

21 pages, 1364 KB  
Article
Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine
by Xiang Chu, Ai Zhang, Yuan Su and Xiangyu Sun
Foods 2026, 15(8), 1416; https://doi.org/10.3390/foods15081416 - 17 Apr 2026
Viewed by 337
Abstract
Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced [...] Read more.
Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced under different crushing degrees (50–100%) and maceration times (5–13 d), and their phenolic and aroma compounds were analyzed by ultraviolet–visible spectrophotometry (UV–Vis) and gas chromatography–mass spectrometry (GC-MS). The results showed that both crushing degree and maceration time significantly affected the extraction and accumulation of these key compounds. A crushing degree of 70–80% combined with 7–9 d of maceration was more suitable for producing wines with a balanced color, aroma, and taste profile. In contrast, complete crushing (100%) and 11 d of maceration were more favorable for enhancing antioxidant potential, with flavanol and total phenol contents reaching 346.6 and 115.9 mg/L, respectively. These findings provide a theoretical basis for optimizing vinification conditions and improving wine quality to meet diverse consumer preferences. Full article
(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)
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19 pages, 1247 KB  
Article
Effect of Oenological Additives on Oral Aroma Retention During Wine Tasting
by Rafael I. Velázquez-Martínez, Carolina Muñoz-González, Julia Crespo and María Ángeles Pozo-Bayón
Foods 2026, 15(6), 975; https://doi.org/10.3390/foods15060975 - 10 Mar 2026
Viewed by 455
Abstract
The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence aroma persistence after wine consumption by modulating the retention of aroma compounds in the oral cavity. The aim [...] Read more.
The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence aroma persistence after wine consumption by modulating the retention of aroma compounds in the oral cavity. The aim of this study was to evaluate the effect of three commercial oenological additives, hydrolysable tannins (gallotannin and ellagitannin) and yeast mannoproteins, on the oral aroma retention of selected aroma compounds in red and white wines. Eight aromatised wines were prepared, including three red and three white wines with additives and two control wines without additives. Thirty-eight volunteers rinsed with each wine following the Spit-Off Odorant Measurement (SOOM) procedure. Oral aroma retention was calculated by comparing aroma levels in expectorated samples with those in wines prior to oral processing. Results showed that additive type significantly affected oral aroma retention (p < 0.05), depending on both the aroma compound and the wine matrix. In red wines, tannins increased the oral retention of most aroma compounds (5–20%), whereas in white wines, tannins reduced aroma retention. Mannoproteins enhanced oral aroma retention (5–40%) in both wine types. These results highlight the role of interactions between oenological additives, aroma compounds, and the wine matrix in modulating oral aroma retention. Full article
(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)
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26 pages, 2735 KB  
Article
Spatiotemporal Differences of 24-Epibrassinolide Regulating Anthocyanin and Proanthocyanidin Biosynthesis in Vitis vinifera ‘Cabernet Sauvignon’
by Dandan Li, Hao Chen, Kenan Zhang, Chan Li, Hanmei Su, Mengyao Han and Zhumei Xi
Foods 2026, 15(5), 904; https://doi.org/10.3390/foods15050904 - 5 Mar 2026
Viewed by 422
Abstract
Brassinosteroids are recognized regulators of anthocyanin and proanthocyanidin biosynthesis in grapevine; however, their spatiotemporal effects remain insufficiently characterized. This study examined the stage-specific impacts of exogenous 24-epibrassinolide and brassinazole on these phenolic compounds in Cabernet Sauvignon. Treatments were applied at fruit set and [...] Read more.
Brassinosteroids are recognized regulators of anthocyanin and proanthocyanidin biosynthesis in grapevine; however, their spatiotemporal effects remain insufficiently characterized. This study examined the stage-specific impacts of exogenous 24-epibrassinolide and brassinazole on these phenolic compounds in Cabernet Sauvignon. Treatments were applied at fruit set and veraison, with skin and seed tissues collected across six developmental stages. Berry ripening and quality parameters were evaluated, and phenolic profiles were quantified via HPLC. The results revealed that both 24-epibrassinolide and brassinazole significantly influenced grape maturation and phenolic biosynthesis in a timing-dependent manner. Specifically, 24-epibrassinolide application at fruit set increased the content of proanthocyanidins and trihydroxylated subunits, as well as the galloylation percentage, in both skins and seeds, while also altering their composition and subunit architecture. In contrast, veraison-stage treatment reduced these parameters in seeds but promoted them in skins, highlighting a tissue-specific response within the same developmental window. Moreover, compared with fruit-set treatment, 24-epibrassinolide application at veraison more significantly enhanced total anthocyanin content in skins, predominantly through the accumulation of specific monomeric forms. Together, based on two consecutive growing seasons (2022–2023) in Vitis vinifera L. cv. Cabernet Sauvignon, these findings demonstrate that brassinosteroid regulation of anthocyanin and proanthocyanidin biosynthesis in grape berries depends not only on the tissue but also on the phenological stage of application. In conclusion, this study reveals distinct spatiotemporal patterns in the regulation of phenolic biosynthesis by 24-epibrassinolide in grapevine, providing new insights into the hormone-mediated modulation of secondary metabolism and suggesting a potential agronomic strategy for precisely shaping the phenolic profile of wine grapes through stage-targeted brassinosteroid application. Full article
(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)
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