Management of Grape Phenolic Extraction in Wine Production

Dear Colleagues,

The taste, mouthfeel, and color of wine are primarily influenced by phenolic compounds extracted from grapes and oak during winemaking. These compounds interact with other elements in wine, such as polysaccharides, acids, alcohols, and aromas, shaping its characteristics, aging potential, and health benefits. Phenolics range from tannins and anthocyanins to simple phenolic acids, creating the sensory experience of wine and contributing to its longevity. In addition to sensory attributes, phenolics have also gained attention for their antioxidant and health-promoting properties.

Wine fermentation is a crucial step in winemaking where yeast converts grape juice sugars into alcohol and carbon dioxide. This process is essential for the development of wine's flavor, aroma, and texture, and plays a role in the extraction and modification of phenolic compounds from grapes. Understanding the intricacies of wine fermentation is fundamental to comprehending the overall impact of phenolics on wine quality. As the global wine industry evolves and consumers become more discerning, delving deep into the chemistry, biochemistry, and sensory implications of these fascinating compounds remains paramount. This Special Issue invites contributions that explore the multifaceted roles and behaviors of grape and wine phenolics in light of their profound significance.

Dr. Bin Tian
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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.

• phenolic compounds
• grape phenolics
• wine phenolics
• wine taste
• mouthfeel
• wine color
• sensory implications