Wine Chemistry and Sensory Impacts
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Medicinal Chemistry".
Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 303
Special Issue Editor
Interests: wine aroma; wine polyphenolics; polysaccharides; yeasts and bacteria; sensory analysis; winemaking; natural wines; wine composition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to submit your research work to this Special Edition of the Journal Molecules named “Wine Chemistry and Sensory Impact 2020”. Analytes of grapes and wines are playing a huge role in what we find and enjoy in our glasses of wine. In the last decade, many publications have demonstrated the impact of analytes to sensory characteristics. Many studies also have focused on the synergy between these compounds, between volatile molecules, between nonvolatiles, and finally between volatiles and nonvolatile fractions. In this Special Issue, we welcome manuscripts chemically and/or sensorially describing the profile of the varieties, of the impact of viticultural treatments, the winemaking procedures adopted, modulation by yeast and bacteria, barrel aging, and pre-bottling treatment processing and aging. The target is to better explain the color, odor/aroma, and taste of the wines. This Special Issue aims to be a useful tool for wine research but also for the wine industry with a final target to improve wine quality through scientific knowledge. New trends on viticultural treatments as also on natural winemaking without preservatives are particularly welcome.
You may choose our Joint Special Issue in Molecules.
Prof. Dr. Yorgos Kotseridis
Guest Editor
Manuscript Submission Information
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Keywords
- wine aroma
- wine polyphenolics
- polysaccharides
- yeasts and bacteria
- sensory analysis
- winemaking
- natural wines
- wine composition
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