The Chemistry behind Wine and Food Pairing
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 (20 September 2021) | Viewed by 516
Special Issue Editors
Interests: wine science; wine history
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
A great wine and food pairing is highly dependent on the characteristics of the wine and food components. Wine aging is a long and delicate process that can confer wine with some distinctive characteristics. During this process, when the wine is in contact with oak wood, its organoleptic quality changes because of the extractable oak wood compounds. Ellagitannins represent the majority of oak wood’s extractable compounds as they account for between 4 and 120 mg/g of dry wood. These compounds contribute to the astringency and the bitterness of wine, as well as to color stabilisation.
This Special Issue is connected to my projects concerning oak wood’s implications for wine organoleptic quality and the following working axes:
- Oak-wood–wine interactions: different modalities of oak and wine are used in order to study their interactions;
- Phenolic compounds’ influence on astringency and bitterness: the sensory perception of ellagitannins is researched;
- Influence of toasting oak wood on phenolic compounds’ structure : new forms of ellagitannins created during toasting are explored;
- Organoleptic defaults of oak wood: the oak wood defaults like TCA origin are studied;
- Structures of ellagitannins in spirits: new ellagitannins in spirits are studied.
Submissions of original research and review papers focused on the below keywords are highly encouraged and appreciated.
Dr. Kleopatra ChiraGuest Editor
Dr. María Reyes González-Centeno
Co-Guest EditorManuscript 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
- oak wood
- wine
- phenolic compounds
- astringency
- bitterness
