From Vines to Wines: Technological Process, Product Quality and Consumer Preferences
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (15 December 2023) | Viewed by 7957
Special Issue Editor
Interests: food analysis; high-performance liquid and gas chromatography; enantioselectivity; wine chemical characterization
Special Issue Information
Dear Colleagues,
The wine sector has always been in the frontier of technical and scientific development. In fact, wine is a natural product resulting from grapes (vines) whose management, technology of production, climate conditions, soils, and the ecosystem as a whole affect a lot, with grape varieties also included in this “package” of variables. Besides all that has been said, before having the final product of wine, we still have “yeasts and technology”, and all these factors affect wine final quality and have improved over the years. Thus, wines are, at the end of the day, always innovative and sometimes almost day by day. The fact that a wine can ensure a sensory result that is year by year “reproducible” is the result of intense research and an intense alignment of this research to consumers’ preferences that also define “quality”.
Wine is an ancient drink which has overcome plenty of challenges in its journey to modern society, a sophisticated and cultural drink that is now better understood and better known due to the research that a significant number of scientists have devoted to understanding the smell, taste, and production conditions that are more likely to correspond to consumers’ preferences.
Viticulture and enology are sciences that are linked directly to other scientific areas, such as agriculture, chemistry, biology, physics, robotics, engineering, sensory science, psychology, materials, marketing, and digitalization, just to name a few, in order to accomplish the desired development of the wine sector.
The aim of this SI is to highlight these innovations and increase awareness of how much vine and wine have improved, driven either by simple curiosity, by the demands of technicians, by market evolution, and by a deep desire for sustainability and adaptation to the climate change reality.
Prof. Dr. Ana Costa Freitas
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. 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
- vine and wine technology
- sustainability
- composition vs. quality
- consumers vs. quality
- sensorial characterization
- wine and food
- digitalization in the vine and wine sector
