Polyphenol and Aroma Compounds in Viticulture and Enology
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 April 2022) | Viewed by 2192
Special Issue Editors
Interests: ampelography; clonal selection of grape varieties; grapevine genetic resources; grapevine plant material production; viticulture; polyphenolic and aromatic compounds in grapes
Special Issues, Collections and Topics in MDPI journals
Interests: ampelography; eco-physiology of grapes ripening; (a)biotic stress factors; primary and secondary metabolites of grapes and wines; application of climate change adaptation techniques
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues
We are inviting submissions to the Special Issue “Polyphenol and Aroma Compounds in Viticulture and Enology".
Polyphenols and aromatics have a major role in the quality of grape and wine. Those secondary metabolites do not have an energy role but represent an important protective shield of the vine against oxidative stress caused by abiotic and biotic stress factors. From the wine standpoint, those grape-derived compounds contribute to the visual, aroma, flavor, and tactile sensations of wine. The main groups of phenolic compounds are non-flavonoids (hydroxycinnamic and hydroxybenzoic phenolic acids), stilbenes, and flavonoids (flavan-3-ol monomers, flavonols, and anthocyanins) frequently accumulated as glycosides in various parts of grape berries. Non-flavonoids accumulate in vacuoles of mesocarp cells, while flavonoids accumulate in the dermal cells of the skin tissue and in seeds. Main aromatic compounds in berries are free and sugar-glycosidically-linked mono- and sesquiterpenes, methoxypyrazines, furan derivatives, lipoxygenase pathway products, and phenylpropanoid pathway products. Additionally, to carriers of varietal aromas, microbiome consortium during the fermentation is the important information of secondary wine aromas, as yeasts release β-glucosidases that hydrolyze the glycosidic bonds of the odorless non-volatile glycoside linked forms.
Biosynthesis and accumulation of phenols and aromatics is genotype dependent and represents the key for understanding the grapevine relationship with the surrounding environment. Due to greater pressure of abiotic (temperatures, drought, light, salinity) and biotic stressors during ongoing climate changes, patterns of synthesis and degradation of primary and secondary compounds are changed directly through regulation of biosynthetic pathway, or indirectly through impact on vine physiology. Canopy management techniques and winemaking processes represent a strategy to improve berry quality and resulting wines.
The main aim of this Research Topic is to gather information’s and increase our knowledge: about the origin of those compounds and their precursors in berries and yeasts, mechanisms of grapevine adaptation facing various abiotic and biotic stressors, and recent advances in berry secondary metabolites in response to the implementation of various viticulture techniques, and winemaking processes important for future adaptation of this sector. An additional aim is to present phenolic and aromatic profile of locally important indigenous varieties threatened with extinction.
We invite you to submit your latest research and review articles in this Special Issue that help to highlight the most recent advances on polyphenols and aromatics from grape and wine products.
Dr. Željko Andabaka
Dr. Ana Mucalo
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. Applied Sciences 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 2400 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
- Polyphenols
- Aromatics
- Viticulture
- Enology
- grapevine varieties
- quality of grape and wine
- Volatile compounds
- wine quality and sensory characteristic
- enviromental conditions
