Impact of Climate Conditions on Grape and Wine Phenolic Composition

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (15 December 2019)

Special Issue Editor

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Guest Editor
1. Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School—Department of Food Industries, Quinta da Alagoa - Estrada de Nelas, 3500-606 Viseu, Portugal
2. CQ-VR, Chemistry Research Centre, 5000-801 Vila Real, Portugal
Interests: wine; grapes; phenolic compounds; enology; winemaking; wine aging process
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Special Issue Information

Dear Colleagues,

At present, climate change is exerting an increasingly profound influence on vine phenology and grape composition, and ultimately affects the winemaking process, wine microbiology and chemistry, as well as sensory aspects. Among the most important climate-change-related effects are advanced harvest times and temperatures, increased grape sugar content that leads to high wine alcohol levels, lower acidities, changes in phenolic composition, and also an impact on varietal aroma compounds. In addition, climate changes could induce the development of new wine regions, particularly in more northerly regions, where there is traditionally no grape production. They also bring the possibility of the emergence of new grape diseases. The possibility of new varieties of grape varieties which are more resistant to climate change and the more effective use of water resources will be new challenges resulting from climate change.

Thus, the objective of this Special Issue of Foods is to publish a compilation of original research and review papers that cover different aspects of the impact of climate changes on grape and wine production, such as grape and wine composition, different grape varieties, climate conditions and viticultural practices, new wine regions, environmental factors that could affect grape and wine characteristics, grape diseases, and new strategies for sustainable grape and wine production. Additionally, the impact of climate changes on economic aspects of the wine sector will be another topic covered by this Special Issue.

Prof. Dr. António Manuel Jordão
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • grapes
  • wines
  • climate change
  • viticulture practices
  • winemaking process

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Published Papers

There is no accepted submissions to this special issue at this moment.
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