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Winemaking Technology
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Winemaking Technology

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

Deadline for manuscript submissions: closed (29 February 2020) | Viewed by 13539

Special Issue Editors

Dr. Agnieszka Mierczynska-Vasilev

E-Mail Website
Guest Editor
The Australian Wine Research Institute | AWRI, Adelaide, Australia
Interests: winemaking technology; colloid and surface science; wine macromolecules; wine stability and clarity; nanotechnology in food processing; wine quality
Dr. Paul Smith

E-Mail Website
Guest Editor
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
Interests: food chemistry; food science and technology; chromatography; organic synthesis; food analysis; analytical chemistry; organic chemistry; food processing and engineering; food quality

Special Issue Information

Dear Colleagues,

Wine, with a rich history dating back thousands of years, from a chemical point of view is a complex mixture of chemical compounds. As science and technology have opened new paths for winemakers, our wine taste is becoming more and more diverse. Wine is now the subject of ‘careful chemistry’ and global demand.

For example, many aspects of grape and wine production affect the sensory properties and stability of the wine. Progress in research helps to explain the scientific basis of wine quality variability and to suggest changes in wine-growing and oenological practices. In addition, nanotechnology has developed rapidly in recent years worldwide, bringing significant benefits to an increasing number of products from different fields, including agriculture and food.

The purpose of this Special Issue is to bring together the technology of wine production. In this Special Issue, we invite investigators to contribute original research articles as well as review articles. Potential topics include but are not limited to wine culture, including vine horticulture, wine processing and technology, winery design, wine quality control, wine analysis, nanotechnology in wine production, and wine marketing.

Dr. Agnieszka Mierczynska-Vasilev
Dr. Paul Smith
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

  • Winemaking technology
  • Wine culture
  • Wine stability and clarity
  • Wine faults
  • Wine horticulture
  • Winery design
  • Wine processing
  • Wine quality control
  • Wine analysis
  • Wine marketing
  • Nanotechnology in wine production

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Published Papers (3 papers)

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Research

15 pages, 634 KiB  
Article
Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution
by Piergiorgio Comuzzo, Sabrina Voce, Cristian Grazioli, Franco Tubaro, Marco Marconi, Gianmaria Zanella and Marco Querzè
Foods 2020, 9(4), 414; https://doi.org/10.3390/foods9040414 - 2 Apr 2020
Cited by 16 | Viewed by 3436
Abstract
Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on [...] Read more.
Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on wine composition during storage. PEF was applied at different specific energies (2, 10, and 20 kJ kg−1) on grapes of the low-color red cv. Rondinella, after crushing-destemming. Pressing yield, the evolution of color, and total phenolic index (TPI) were measured during skin maceration. Moreover, the wines were characterized for basic compositional parameters, color, anthocyanin profile, phenolic composition (glories indices), metal content (Fe, Cr, and Ni), and sensory characters, two and twelve months after the processing, in comparison with untreated samples and pectolytic enzymes (PE). PEF did not affect fermentation evolution, nor did it modify wine basic composition or metal content. Treatments at 10 and 20 kJ kg−1 led to higher color and TPI in wines, in comparison to PE, because of increased content of anthocyanins and tannins. The sensory evaluation confirmed these findings. Modifications remained stable in wines after twelve months. Glories indices and vitisin A content highlighted greater potential stability of wine color in PEF-treated wines. Full article
(This article belongs to the Special Issue Winemaking Technology)
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13 pages, 1010 KiB  
Article
Evidence of the Possible Interaction between Ultrasound and Thiol Precursors
by Tomas Roman, Loris Tonidandel, Giorgio Nicolini, Elisabetta Bellantuono, Laura Barp, Roberto Larcher and Emilio Celotti
Foods 2020, 9(1), 104; https://doi.org/10.3390/foods9010104 - 19 Jan 2020
Cited by 17 | Viewed by 4494
Abstract
The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) and cysteine (Cys). The treatment determined a positive extraction trend between the [...] Read more.
The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) and cysteine (Cys). The treatment determined a positive extraction trend between the duration (untreated, 3 and 5 min) and the conductivity or the concentration of catechins and total phenols, significantly differentiated after 5 min. Nevertheless, the concentration of the thiol precursors in grape juice not only remained undifferentiated, but that of 3-S-glutathionyl mercaptohexan-1-ol showed a negative trend with the treatment time applied (168 ± 43, 156 ± 36, and 149 ± 32 μg/L, respectively, for control, 3 and 5 min). The divergence on the effect between families of compounds suggests an interaction between the sonication treatment and thiol precursor molecules. In order to evaluate the possible degradation properly, ultrasound was applied in a model solution spiked with 3MH and 4MMP precursors, reproducing the conditions of grapes. Except for Cys-3MH, the mean concentration (n = 5) for the rest of the precursors was significantly lower in treated samples, predominantly in those linked to glutathione (~−22% and ~18% for GSH-3MH and GSH-4MMP) rather than to cysteine (~−6%~−8% for Cys-3MH and Cys-4MMP). The degradation of precursors was associated with a significant increase of 3MH and 4MMP. The formation of volatile thiols following sonication is interesting from a technological point of view, as they are key aroma compounds of wine and potentially exploitable in the wine industry through specific vinification protocols. Full article
(This article belongs to the Special Issue Winemaking Technology)
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13 pages, 5562 KiB  
Article
Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines
by Agnieszka Mierczynska-Vasilev, Geridi Qi, Paul Smith, Keren Bindon and Krasimir Vasilev
Foods 2020, 9(1), 1; https://doi.org/10.3390/foods9010001 - 18 Dec 2019
Cited by 12 | Viewed by 4447
Abstract
Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development [...] Read more.
Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development of an alternative method for white wine fining. The key purpose of this study was to understand the potential of the nanoparticles to be reused in multiple fining and regeneration cycles. Bare and acrylic-acid-based plasma polymer coated magnetic nanoparticles were cleaned with water, 10% SDS/water and acetone/water solution after each adsorption cycle to investigate their restored efficiency in removing pathogenesis-related proteins from three unfined white wines. The concentrations of metals, acids and phenolics were monitored to determine changes in the concentration of these essential wine constituents. The regeneration study verified that the acrylic acid plasma-coated magnetic nanoparticles, which underwent ten successive adsorption-desorption processes, still retained close to the original removal capacity for haze proteins from wines when 10% SDS solution and water were used for surface regeneration. In addition, the concentrations of organic acids and wine phenolic content remained almost unchanged, which are important indicators for the retention of the original wine composition. Full article
(This article belongs to the Special Issue Winemaking Technology)
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