Advances in Improvement of Fruit Wine Flavor
A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Processed Horticultural Products".
Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 1937
Special Issue Editors
Interests: grape; viticulture; fruit wine; flavor; omics
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; blueberry; fruit wine; fermentation
Special Issue Information
Dear Colleagues,
Fruit wines are fermented alcoholic beverages made from a variety of base ingredients other than grapes. A large group of non-grape species and varieties (such as apples, pears, blueberries, strawberries, etc.) are known to have high contents of bioactive compounds, especially phenolic compounds, which confer health-promoting effects upon moderate consumption of fruit wine. Fruit wine has thus received increasing attention from consumers. Flavor is the most important factor governing the perceived quality of wine and consumer preference. In recent decades and with the development of analytical chemistry, many compounds contributing to the unique flavor of fruit wine have been identified. Flavor compounds in fruit wine can be derived from the extraction of raw fruit materials, biosynthesis or bioconversion by microorganisms during alcoholic fermentation, as well as chemical reactions during the aging process. Understanding the formation and regulation of flavor compounds in fruit wine can help us to improve wine sensory quality.
This Special Issue, “Advances in Improvement of Fruit Wine Flavor”, aims to discuss the following aspects: (1) key flavor compounds and their formation mechanism in fruit wine; (2) the regulation of flavor compounds in fruits, such as cultivation management and pre-fermentation fruit processing; (3) the utilization of microorganisms for fruit wine flavor improvement; (4) the application of enzymes related to fruit wine flavor improvement; (5) the application of new winemaking technology and the optimization of traditional fermentation and aging technology for flavor improvement. We invite researchers to contribute original research articles and reviews to this Special Issue and share their achievements in improving fruit wine flavor.
Dr. Yu Wang
Prof. Xue-Ling Gao
Dr. Xin-Ke Zhang
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. Horticulturae is an international peer-reviewed open access monthly 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 2200 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
- fruit wine
- flavor chemistry
- cultivation management
- winemaking microorganisms
- fermentation
- winemaking technology
