Wine Chemistry: Flavor and Quality
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 388
Special Issue Editor
Interests: food chemistry; food biochemistry; food science; food analysis; antioxidants; antioxidant activity; phytochemicals; food science and technology; food & nutrition; food processing
Special Issue Information
Dear Colleagues,
Aromatic compounds are chemical volatile organic compounds (VOCs) that have a taste or smell. Aromatic compounds are widely found in food, wine, flavorings, and aromatic oils. Wine is a very complex chemical mixture. In wine, the flavor and aroma of the wine are the result of the interaction of a large number of compounds and receptors, while some phenolic and aromatic compounds are by-products of the fermentation reaction. In recent years, due to the rapid development of analytical equipment, many chemical components have been identified in grapes and wines by metabolomic methods, stoichiometric and spectrometric measurements, which add to the complexity of wine flavor.
In this context, the purpose of this special issue is to invite scholars to submit articles in the form of original research, reviews, communications, etc. The article covers the study of wine aroma and quality, the extraction and analysis of flavor compounds in wine and other beverages, the chemistry of wine flavor and its formation and change mechanisms, how wine chemistry can help to identify wine and follow its traceability in order to improve the physicochemical and sensory quality of wine during production and tasting. This special issue aims to be a useful tool for wine research, as well as a reference for the wine industry, while it will be an appropriate opportunity for authors to make their results and analysis visible.
Dr. Veronica Sanda Chedea
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. Molecules 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 2700 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
- volatile organic compounds (VOCs)
- flavor
- aroma
- phenolic compounds
- chemical composition
- sensory
- fermentation process
