Quality and Stability of Wines Produced with Reduced Environmental Impact Practices in the Vineyard and in the Cellar
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 1110
Special Issue Editors
Interests: wine; fermentation; phenolics; volatiles; aroma; mouthfeel
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, in all agri-food sectors, consumers have shown that they are increasingly sensitive to environmental issues, directing their wallets accordingly. Consequently, on the part of the producer, there has been a change of course from conventional vineyard management and winemaking practices to more environmentally friendly techniques, such as organic and biodynamic agriculture. Conventional technologies have been replaced by those with a lower environmental impact both in the vineyard and in the cellar, and researches have also been oriented towards the use of products, adjuvants, additives and technologies with a reduced environmental impact.
This Special Issue will focus on the areas of active research in winery reduced-impact practices as well as the one in the vineyard. Authors are encouraged to submit research that focuses on grapes and relative wines produced with organic and biodynamic vineyard management techniques, low-environmental-impact soil and canopy management, and use in the cellar of technologies with reduced use of adjuvants and additives, reduced energy and water consumption, and on how these techniques could impact on the final quality of grapes and wines. Moreover, we will accept studies on low-enviromental-impact winemaking practices to estimate the carbon dioxide production and water consumption under the different types of management, in relation to the quality of the wine produced.
Works that take chemical, physical, and even sensory aspects into consideration are welcome.
Authors are invited to submit original research and review articles that focus on advances in composition of grapes and wines produced by vineyard management and winemaking practices at reduced environmental impact for inclusion in this Special Issue.
Dr. Valentina Canuti
Dr. Monica Picchi
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
- grapes
- fermentation
- flavor
- color
- sensory
- analytical methods
- storage
- stability
- winemaking
- natural products
- sustainability
- organic
- biodynamic
