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Grape and Wine Phenolics—Contributions to Wine Quality
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Grape and Wine Phenolics—Contributions to Wine Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (31 July 2020) | Viewed by 10864

Special Issue Editor

Dr. Roland Harrison

E-Mail Website
Guest Editor
Faculty of Agriculture and Life Sciences, Lincoln University, PO Box 85084, Lincoln 7647, Christchurch, New Zealand
Interests: bentonite requirement; aroma of Riesling and Pinot Noir; grape and wine tannins and their influence on palate attributes; soil–wine relationships and the nature of “terroir”

Special Issue Information

Dear Colleagues,

Despite difficulties associated with any objective definition of wine quality, its pursuit is still the subject of much current research. Clearly, wine composition contributes to quality, and arguably, amongst the hundreds of individual compounds, phenolics are the most noteworthy, contributing to colour, taste, mouth-feel and aroma. Research on phenolics encompasses: grape composition, biosynthesis, accumulation and management effects; extraction and reaction during wine production; aging reactions; and sensory and health properties. Similarly, researchers continue to explore the nature of quality, in terms of individual attributes, as represented by more holistic parameters, and expressed financially. The focus of this Special Issue is to present recent research that attempts to establish relationships between phenolic composition and wine quality, however imperfectly.

Dr. Roland Harrison
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

  • anthocyanin
  • antioxidant
  • flavonoid
  • non-flavonoid
  • phenolic
  • polyphenolic
  • sensory
  • Vitis Vinifera
  • wine quality

Published Papers (2 papers)

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Research

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24 pages, 729 KiB  
Article
Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro
by Danijela Šuković, Bojana Knežević, Uroš Gašić, Milica Sredojević, Ivanka Ćirić, Slavica Todić, Jelena Mutić and Živoslav Tešić
Foods 2020, 9(2), 138; https://doi.org/10.3390/foods9020138 - 28 Jan 2020
Cited by 66 | Viewed by 6272
Abstract
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds [...] Read more.
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed. Full article
(This article belongs to the Special Issue Grape and Wine Phenolics—Contributions to Wine Quality)
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Review

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22 pages, 1661 KiB  
Review
Advances in Biosynthesis and Biological Functions of Proanthocyanidins in Horticultural Plants
by Dan Yu, Ting Huang, Bin Tian and Jicheng Zhan
Foods 2020, 9(12), 1774; https://doi.org/10.3390/foods9121774 - 30 Nov 2020
Cited by 35 | Viewed by 4293
Abstract
Proanthocyanidins are colorless flavonoid polymers condensed from flavan-3-ol units. They are essential secondary plant metabolites that contribute to the nutritional value and sensory quality of many fruits and the related processed products. Mounting evidence has shown that the accumulation of proanthocyanidins is associated [...] Read more.
Proanthocyanidins are colorless flavonoid polymers condensed from flavan-3-ol units. They are essential secondary plant metabolites that contribute to the nutritional value and sensory quality of many fruits and the related processed products. Mounting evidence has shown that the accumulation of proanthocyanidins is associated with the resistance of plants against a broad spectrum of abiotic and biotic stress conditions. The biosynthesis of proanthocyanidins has been examined extensively, allowing for identifying and characterizing the key regulators controlling the biosynthetic pathway in many plants. New findings revealed that these specific regulators were involved in the proanthocyanidins biosynthetic network in response to various environmental conditions. This paper reviews the current knowledge regarding the control of key regulators in the underlying proanthocyanidins biosynthetic and molecular mechanisms in response to environmental stress. Furthermore, it discusses the directions for future research on the metabolic engineering of proanthocyanidins production to improve food and fruit crop quality. Full article
(This article belongs to the Special Issue Grape and Wine Phenolics—Contributions to Wine Quality)
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