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Foods
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New Technologies for the Production of Red Wines
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New Technologies for the Production of Red Wines

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

Deadline for manuscript submissions: closed (20 December 2020) | Viewed by 20891

Special Issue Editor

Dr. Milena Lambri

E-Mail Website
Guest Editor
Department for Sustainable Food Process—DiSTAS, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
Interests: wine chemistry; wine colloids; automation in winemaking; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is my pleasure to announce a new Special Issue of Foods, entitled "New Technologies for the Production of Red Wines".

Critical to the success of red wines in the marketplace is their phenolic content, which affects their color, related stability, and sensory perception. Adjuvants and additives may be delivered throughout red winemaking in order to adjust phenolic compounds to achieve finer and more balanced wines. Likewise, winemaking steps like fining and ageing can be used to modify limpidity, aroma, and color as well as affecting the stability and related shelf-life of red wines. Further, techniques and technologies applied during maceration-alcoholic fermentation and subsequent filtration and bottling may expose the wine to differences in temperature, oxygen, and light, factors which, in turn, are involved in the onset of oxidation and colloidal instability.

Authors are invited to submit original and review papers for consideration for inclusion in this Special Issue. Topics will include, but are not limited to, the following:

  • Innovative maceration techniques;
  • Advances in the management of alcoholic and malolactic fermentation;
  • The optimization of red wine production toward sustainability;
  • Adjuvants, additives, and techniques to enhance the shelf-life of red wine;
  • Developments in the monitoring and control of red wine ageing to improve such a critical step;
  • The chemometry of red wine: the relationship between sensory perceptions and the chemical composition;
  • Increasing phenolics and lowering suphites: the only approach to promote health-factors in a red wine?

Dr. Milena Lambri
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

  • Red winemaking
  • Advanced techniques
  • Technology
  • Maceration and alcoholic fermentation
  • Sustainable enology
  • Sulphite minimization
  • Phenolics and healthy wines
  • Ageing and shelf-life
  • Sensory analysis and chemometrics

Published Papers (5 papers)

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Research

23 pages, 5817 KiB  
Article
Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking
by Ignacio Nevares, Ainara Fernández-Díaz and Maria del Alamo-Sanza
Foods 2021, 10(2), 386; https://doi.org/10.3390/foods10020386 - 10 Feb 2021
Cited by 2 | Viewed by 3176
Abstract
Transferring wine is a common operation in most of the wineries in the world that depends mainly on the equipment and materials used. These contributions are widely unknown, and their knowledge is of vital importance to controlling the winemaking process. This work presents [...] Read more.
Transferring wine is a common operation in most of the wineries in the world that depends mainly on the equipment and materials used. These contributions are widely unknown, and their knowledge is of vital importance to controlling the winemaking process. This work presents the results of characterizing the oxygen supply due to the use of hoses of different materials (Butyl Rubber, IIR; Nitrile Butadiene Rubber, NBR; Ethylene Propylene Diene Monomer rubber, EPDM; Ultra-high-molecular-weight polyethylene, UHMW; Natural Rubber, NR), dimensions (DN32; DN50), connectors (DIN 11851, Tri-CLAMP) with gaskets of different materials (NBR; EPDM; Fluorocarbon, FKM/FPM; silicone rubber, Q/VMQ; Polytetrafluoroethylene, PTFE). In addition, the use of different inert gases (N2, CO2, Ar, N2 + CO2 and Ar + CO2) for air purging of hoses and tanks, as well as for ullage blanketing during tank-to-tank racking, and their economic impact were studied. The results indicated that the IIR hoses had the least amount of O2 added to the liquid and that the Tri-clamp connectors were generally more airtight, with the FKM seals standing out. The most recommended inert gas was CO2 when the type of wine allows it, N2 being the most recommended in any case. When all these recommendations were used together the addition of O2 during tank-to-tank racking was drastically reduced. Full article
(This article belongs to the Special Issue New Technologies for the Production of Red Wines)
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25 pages, 9085 KiB  
Article
Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers
by Ignacio Nevares and Maria del Alamo-Sanza
Foods 2021, 10(1), 140; https://doi.org/10.3390/foods10010140 - 11 Jan 2021
Cited by 12 | Viewed by 7835
Abstract
Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere [...] Read more.
Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere to improve wines without this being a harmful process. The reference performance in wine aging is, without doubt, the oak barrel for its ability to oxidize wines in a controlled way, thus improving them. It would be possible to mature wines in containers in which the use of wood is not obligatory, as opposed to aging in oak barrels or foudres. This work presents the results of oxygen permeation analysis under test conditions typical of a tank containing wine, using materials, such as concrete and granite. The oxygen permeability of the materials tested was very diverse, typical of natural materials. The results showed that earthenware presents an excessive permeability, not only to atmospheric oxygen, but also to liquids and needs treatment before being used in liquid containers. Claystone and concrete can be impermeable to liquids, but maintain permeability to atmospheric oxygen—making them candidates for use in permeable tanks for wine maturation. Finally, granite has some very interesting characteristics, though thickness control is required when calculating the desired oxygen transmission rate. Full article
(This article belongs to the Special Issue New Technologies for the Production of Red Wines)
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14 pages, 1203 KiB  
Article
New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging
by Francisco Javier Flor-Montalvo, Agustín Sánchez-Toledo Ledesma, Eduardo Martínez Cámara, Emilio Jiménez-Macías and Julio Blanco-Fernández
Foods 2020, 9(11), 1686; https://doi.org/10.3390/foods9111686 - 18 Nov 2020
Cited by 1 | Viewed by 1724
Abstract
In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated [...] Read more.
In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance. Full article
(This article belongs to the Special Issue New Technologies for the Production of Red Wines)
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13 pages, 575 KiB  
Article
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices
by Emilio Celotti, Stefano Stante, Paola Ferraretto, Tomás Román, Giorgio Nicolini and Andrea Natolino
Foods 2020, 9(10), 1344; https://doi.org/10.3390/foods9101344 - 23 Sep 2020
Cited by 19 | Viewed by 3237
Abstract
Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it [...] Read more.
Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recently officially approved for crushed grapes treatments. The effect of ultrasound amplitude (41 and 81%) and treatment time (1, 3, and 5 min) has been studied on anthocyanins, flavan-3-ols, tannins, polymerized pigments, HCl index, and the color intensity of two finished red young wines. Anthocyanins and phenols compounds were not degraded with an increase in amplitude and sonication time, and the chromatic properties of the selected wines were preserved. Amplitude and ultrasound time were also evaluated considering their effect on evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher level of amplitude (81%) induced a higher percentage decrease in tannins, 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine which did not show a significant change during storage. HPU shows a possible chemical effect on the evolution of some analytical indices during bottling maturation, but their effectiveness could be strictly linked with the initial phenolic profile and ratios between polyphenol classes. Full article
(This article belongs to the Special Issue New Technologies for the Production of Red Wines)
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19 pages, 1521 KiB  
Article
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
by María Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado and Encarna Gómez-Plaza
Foods 2020, 9(6), 726; https://doi.org/10.3390/foods9060726 - 02 Jun 2020
Cited by 15 | Viewed by 4250
Abstract
Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. [...] Read more.
Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content. Full article
(This article belongs to the Special Issue New Technologies for the Production of Red Wines)
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