Special Issue "Phenolic Compounds in Wine—2nd Edition"

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 936

Special Issue Editors

1. Department of Analytical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain
2. LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
Interests: quality and food safety; polyphenols; organic chemistry; metab-olomics; proteomics; immune-mediated disorders
Special Issues, Collections and Topics in MDPI journals
LAQV-REQUIMTE, Departamento de Química e Bioquímica, Universidade do Porto, Porto, Portugal
Interests: celiac disease; oxidative stress; NMR metabolomics; polyphenol-protein interactions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Considering the importance of the previous Special Issue, we are pleased to announce that we are launching a second Special Issue on the topic, titled “Phenolic Compounds in Wine—2nd Edition”.

Wine is one of the foundations of the cultural identity and continuity of communities throughout the world. When consumed in moderation, wine allows individuals to enjoy significant reductions in all-cause, particularly vascular, disease incidence when compared to those who abstain or drink alcohol to excess. Identified years ago as phytometabolites originating from grape skin and seeds during the fermentation process, phenolic compounds are responsible for the wine’s bitterness, astringency and color, and for providing an ever-growing number of health benefits that go far beyond their antioxidant properties. Despite the advances made in recent years, there are still many mechanistic gaps regarding the metabolic fate of the hundreds of individual wine phenolics within the human body, especially if one considers that their bioactive forms in vivo are not necessarily the same that occur in wine. Additionally, the phenolic composition of grapes is influenced by many different factors, including genetic variations, agronomic practices, environmental conditions at the vineyard and winemaking processes. As such, the affirmation “one size fits all” cannot be properly applied to correlate the consumption, bioavailability and biological action of wine phenolics in modern nutrition, the latter of which ultimately seeks optimal health and disease prevention through personalized dietary guidance.

This Special Issue aims to continue revising recent research focusing on novel technologies for phenolic compounds characterization as well as the impact of agronomic and winemaking practices on wine quality (color and taste perception) and health-promoting properties.

Dr. María Rosa Pérez-Gregorio
Dr. Ricardo Dias
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.


  • wine phenolic compounds
  • health
  • astringency
  • bitterness
  • wine color
  • winemaking
  • vineyard practices
  • oxidative stress
  • anti-inflammatory activity
  • phenolic compounds extraction
  • phenolic compounds characterization

Published Papers (1 paper)

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3 pages, 190 KiB  
Phenolic Compounds in Wine
Beverages 2023, 9(3), 70; https://doi.org/10.3390/beverages9030070 - 25 Aug 2023
Viewed by 744
Wine is probably the most popular and oldest human beverage [...] Full article
(This article belongs to the Special Issue Phenolic Compounds in Wine—2nd Edition)
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