Innovative Technological and Biotechnological Approaches to Improve the Aroma Quality of Fermented Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 8545

Special Issue Editors

Special Issue Information

Dear Colleagues,

Fermentation is the oldest and most economical method to produce and preserve food. Fermentation is of great significance because it provides and preserves a large variety of foodstuff, fruit, vegetables, milk, meat, and cereals, imparting them specific flavors, aromas, and textures, thus enriching human diet. Odor and aroma are main food characteristics that influence consumers’ preference for fermented food. Obviously, this aspect is also strictly related to the market value of these products. For this reason, different biotechnologies as well as processing and storage techniques have been continuously developing to improve the aroma of fermented foods. We warmly invite colleagues to submit their original research or review articles dealing with innovative technological approaches to enhance the aroma quality of fermented foods.

Dr. Maria Tufariello
Dr. Pasquale Crupi
Guest Editors

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Keywords

  • Volatile compounds
  • Methods of analysis
  • Packaging and shelf life
  • Biotechnologies
  • Processing and storage

Published Papers (3 papers)

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Research

17 pages, 5792 KiB  
Article
Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
Foods 2022, 11(4), 509; https://doi.org/10.3390/foods11040509 - 10 Feb 2022
Cited by 2 | Viewed by 1540
Abstract
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making [...] Read more.
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change. Full article
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20 pages, 1641 KiB  
Article
The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine
Foods 2021, 10(10), 2348; https://doi.org/10.3390/foods10102348 - 01 Oct 2021
Cited by 11 | Viewed by 3264
Abstract
The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation [...] Read more.
The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour. Full article
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15 pages, 1458 KiB  
Article
Effect of Soil Management and Training System on Negroamaro Wine Aroma
Foods 2021, 10(2), 454; https://doi.org/10.3390/foods10020454 - 19 Feb 2021
Cited by 13 | Viewed by 2890
Abstract
This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral [...] Read more.
This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine. Full article
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