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Beverages
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Wine and Spirits
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Wine and Spirits

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: 25 May 2024 | Viewed by 711

Special Issue Editors

Prof. Dr. Stamatina Kallithraka

E-Mail Website
Guest Editor
Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: wine chemistry; polyphenolic compounds; astringency; sensory analysis; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Matteo Marangon

E-Mail Website
Guest Editor
Department of Agronomy, Food, Natural Resources, Animals & Environment, Università di Padova, Legnaro, PD, Italy
Interests: wine science and technology; wine stabilization; analytical chemistry; wine proteins; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Considering the success of the previous Special Issue, we are pleased to announce that we are launching a second Special Issue on "Wine and Spirits".

This Special Issue will continue to present a collection of feature papers on recent developments in the production and quality of wines, spirits, vinegars and other oenological products, starting from grape maturity and harvest to the completion of alcoholic fermentation (and malolactic fermentation, if used, or acetic fermentation for vinegar), distillation (for spirits), maturation, stabilization treatments and ageing.

This Special Issue seeks original research as well as review articles. The journal offers high-quality peer review and a rapid publication process. If you would like to be invited to contribute to this Special Issue, please send the (tentative) title and abstract of your potential paper/review to the Guest Editor listed below. We look forward to receiving your contribution.

Prof. Dr. Stamatina Kallithraka
Dr. Matteo Marangon
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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

  • wine
  • spirits
  • oenological
  • alcoholic

Published Papers (1 paper)

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Research

18 pages, 1083 KiB  
Article
Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content
by Melina Maria Chatzistavridi, Stefania Christofi and Stamatina Kallithraka
Beverages 2024, 10(2), 31; https://doi.org/10.3390/beverages10020031 - 18 Apr 2024
Viewed by 490
Abstract
The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Greek white wines (Malagouzia and Retsina). The experimental procedure involved [...] Read more.
The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Greek white wines (Malagouzia and Retsina). The experimental procedure involved an accelerated browning test conducted over 12 days at 55 °C, measurement of antioxidant activity values (using the Folin—Ciocalteau and the free radical diphenylpicrylhydrazyl (DPPH) methods), determination of free sulfhydryl groups using the Ellman’s method, and High-Performance Liquid Chromatographic analysis of selected phenolic compounds. Semeth consistently exhibited a preserving effect on total and free SO2 content and antioxidant activity values of Malagouzia wines. Semeth also showed a protecting effect on free sulfhydryl groups (-SH), even higher than that of SO2 suggesting that its role in maintaining wine color involves more mechanisms than just the prevention of SO2 reduction. Moreover, Semeth demonstrated promising effects in preserving individual phenolic content, in particular (+)-catechin and fertaric acid, compared to the other antioxidant additions. Both browning rate constants and percentage color change values of Retsina where higher than the corresponding values of Malagouzia wines indicating greater susceptibility to browning. Browning development was dependent on the particular antioxidant added, with ascorbic acid being the least effective. The results of this study suggest that Semeth could be an important candidate for enhancing the oxidative stability of white wines, offering at the same time valuable information for optimizing antioxidant strategies in winemaking practices. Full article
(This article belongs to the Special Issue Wine and Spirits)
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