Bioactive Composition, Quality, and Sensory Properties of Wines
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 61
Special Issue Editors
Interests: wine chemistry; food chemistry; phenolic compounds; sensory properties
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Wines contain several compounds that have been demonstrated to be bioactive compounds, such as phenolic compounds and different biopolymers including polysaccharides, which not only offer potential health benefits but also contribute to the sensory properties of wines. The sensory properties of wines, including color, bitterness, astringency and aroma, significantly influence the consumer perception and acceptance of wine. Hence, understanding the relationship between wine composition and its organoleptic properties is essential for producing high-quality wines. Additionally, the study of the bioactive properties of these compounds is of interest not only for wine consumption but also for considering the potential production of extracts rich in bioactive compounds from wine and oenological by-products that could be used as functional ingredients and/or new foods or natural additives. Therefore, articles related to the study of the composition of wine along with the sensory and bioactive properties of its components and its relationship with wine quality, as well as the effect that different viticultural practices or winemaking techniques could have on these components are encouraged for submission to this Special Issue.
Dr. Ignacio García Estévez
Dr. Cristina Alcalde-Eon
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. Foods 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 2900 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
- phenolic compounds
- polysaccharides
- biopolymers
- bioactive compounds
- color
- astringency
- bitterness
- aroma
- health effects
