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Wine Chemistry: The Key behind Wine Quality-3rd Edition
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Wine Chemistry: The Key behind Wine Quality-3rd Edition

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 10821

Special Issue Editors

Dr. Encarna Gómez-Plaza

E-Mail Website
Guest Editor
Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
Interests: wine; fining agents; phenolic compounds; volatile compounds; organoleptic properties; tannins; wine stabilization
Special Issues, Collections and Topics in MDPI journals
Dr. Rocio Gil-Muñoz

E-Mail Website
Guest Editor
Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
Interests: wine; grape; phenolic compounds; volatile compounds; ochratoxin A; biogenic amines
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine is a surprisingly complex chemical mixture. It is composed of 97% water and ethanol, but each bottle also contains thousands of different molecules, ranging from acids and sugars to phenolic compounds and aroma compounds.

Wine chemistry is an important tool that enables enologists to ensure quality and consistency in their final product. Wine chemistry is based on grape biochemistry; the chemistry of the transformations mediated by yeast and bacterial metabolism during winemaking; the changes occurring during maturation, aging and post-bottling; and even the changes in the glass when pouring the wine. Wine chemistry is also key to guaranteeing the traceability of wine production, with the aim of preserving the quality and knowledge of the whole wine-making process from vineyard to bottle.

At present, the existence of instrumental techniques able to generate multiple or combined information on the wine matrix, the metabolomic approach, and chemometrics, can be strong allies in the study of wine chemistry. Additionally, emphasis has recently been placed on fast and nondestructive instrumental methods based on spectral measurements using molecular spectroscopy such as IR and fluorescence for the fingerprinting of wines.

The first and second editions of this Issue closed successfully,; this third edition is also dedicated to the most recent research aimed at understanding how viticultural and enological practices influence grape and wine chemistry, how wine chemistry can help to fingerprint wines and follow their traceability and, going even further,  how this chemical composition can be linked to sensory properties.

Dr. Encarna Gómez-Plaza
Dr. Rocio Gil-Muñoz
Guest Editors

Manuscript Submission Information

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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. Molecules 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 2700 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

  • aroma
  • color
  • wine aging
  • oxygen management
  • phenolic compounds
  • polysaccharides
  • nitrogen compounds
  • metabolomic
  • instrumental analysis

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Related Special Issues

Published Papers (4 papers)

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Research

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17 pages, 7013 KiB  
Article
Study of the Stability of Wine Samples for 1H-NMR Metabolomic Profile Analysis through Chemometrics Methods
by Martha E. García-Aguilera, Ronna Delgado-Altamirano, Nayelli Villalón, Francisco Ruiz-Terán, Mariana M. García-Garnica, Irán Ocaña-Ríos, Eduardo Rodríguez de San Miguel and Nuria Esturau-Escofet
Molecules 2023, 28(16), 5962; https://doi.org/10.3390/molecules28165962 - 9 Aug 2023
Cited by 1 | Viewed by 1675
Abstract
Wine is a temperature, light, and oxygen-sensitive product, so its physicochemical characteristics can be modified by variations in temperature and time when samples are either sampled, transported, and/or analyzed. These changes can alter its metabolomic fingerprinting, impacting further classification tasks and quality/quantitative analyses. [...] Read more.
Wine is a temperature, light, and oxygen-sensitive product, so its physicochemical characteristics can be modified by variations in temperature and time when samples are either sampled, transported, and/or analyzed. These changes can alter its metabolomic fingerprinting, impacting further classification tasks and quality/quantitative analyses. For these reasons, the aim of this work is to compare and analyze the information obtained by different chemometric methods used in a complementary form (PCA, ASCA, and PARAFAC) to study 1H-NMR spectra variations of four red wine samples kept at different temperatures and time lapses. In conjunction, distinctive changes in the spectra are satisfactorily tracked with each chemometric method. The chemometric analyses reveal variations related to the wine sample, temperature, and time, as well as the interactions among these factors. Moreover, the magnitude and statistical significance of the effects are satisfactorily accounted for by ASCA, while the time-related effects variations are encountered by PARAFAC modeling. Acetaldehyde, formic acid, polyphenols, carbohydrates, lactic acid, ethyl lactate, methanol, choline, succinic acid, proline, acetoin, acetic acid, 1,3-propanediol, isopentanol, and some amino acids are identified as some of the metabolites which present the most important variations. Full article
(This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality-3rd Edition)
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12 pages, 2011 KiB  
Article
Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts
by Nanthavut Niyomvong, Chanaporn Trakunjae and Antika Boondaeng
Molecules 2023, 28(7), 3009; https://doi.org/10.3390/molecules28073009 - 28 Mar 2023
Cited by 6 | Viewed by 2411
Abstract
Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, [...] Read more.
Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevisiae Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and H. thailandica Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by S. cerevisiae var. burgundy had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). H. thailandica Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by H. thailandica Zal1 resulted in a plum wine with a distinct aroma. Full article
(This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality-3rd Edition)
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12 pages, 1295 KiB  
Article
Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines
by Marienela Calsin-Cutimbo, Nils Leander Huamán-Castilla, Jhony Mayta-Hancco, Elías Escobedo-Pacheco and Franz Zirena-Vilca
Molecules 2023, 28(1), 206; https://doi.org/10.3390/molecules28010206 - 26 Dec 2022
Cited by 1 | Viewed by 2392
Abstract
The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of [...] Read more.
The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg’s equation to establish the diffusion kinetics of these compounds. The results indicated that the presence of antibiotics reduced between 40 and 50% the diffusion of the total polyphenols and monomeric anthocyanins in red wine. The use of ivermectin showed the highest kinetic parameter k1 compared with the use of other antibiotics. This suggested that the chemical structure and molecular weight of the antibiotics could play an important role in inhibiting the metabolism of yeasts affecting the ethanol and CO2 production. Consequently, cell membranes would be impermeable and would not allow the release of polyphenols and anthocyanins. Therefore, it is necessary to establish strategies that allow future water quality control in wine production companies. Full article
(This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality-3rd Edition)
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Review

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13 pages, 1584 KiB  
Review
Uncorking Haloanisoles in Wine
by Abigail Keng and Andreea Botezatu
Molecules 2023, 28(6), 2532; https://doi.org/10.3390/molecules28062532 - 10 Mar 2023
Cited by 3 | Viewed by 3600
Abstract
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole [...] Read more.
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis. Full article
(This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality-3rd Edition)
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