Analytical Innovations in Wine Production
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 2264
Special Issue Editor
Interests: oenology; wine technology; wine chemistry; wine quality and authenticity; wine stabilization; wine aging; mineral elements composition; isotopic composition; analytical methods
Special Issue Information
Dear Colleagues,
Within the wine industry, the chemical complexity of the wine matrix makes the monitoring of the winemaking process, from the grapes to the final product, of utmost importance, its production involving the strict examination of a series of chemical parameters along the chain. On-field monitoring (on the vineyard and winery scale) and real-time analyses are major assets for the optimization of the technological processes (improving the use of resources), to control the quality and support decision making. Instrumental, automated and multiparametric analyses, including enzymatic methods and infrared spectroscopy-based methods, have increased in laboratories, and analytical methodologies combining high-sample throughput and an improved “green character” are on-demand. Additionally, the wine industry is not absent from the influence of biosensor developments. Another challenging topic is the development of advanced analytical methodologies for the assessment of wine authenticity and optimization of wine traceability tools. This Special Issue is dedicated to scientific research regarding analytical techniques/methodologies for monitoring the winemaking process, characterization and quality control, including the authenticity of the grapes, wines and other vitivinicultural products such as wine spirits. Original research and review papers concerning all the above aspects, in a broader perspective, are welcome in this Special Issue of Foods.
Prof. Dr. Sofia CatarinoGuest 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
- wine analysis
- quality control
- automation
- on-field monitoring
- green analytical chemistry
- authenticity
