Wine Chemistry and Sensory Impact

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.

Dr. Georgios Kotseridis
Guest Editor

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. Chemistry 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 1800 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 aroma
• wine polyphenolics
• polysaccharides
• yeasts and bacteria
• sensory analysis
• winemaking
• natural wines
• wine composition

• Wine Chemistry and Sensory Impact in Molecules (1 article)