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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 January 2025 | Viewed by 26356

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Dr. Roxana Elena Ionete

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Guest Editor

National Research and Development Institute for Cryogenics and Isotopic Technologies, Rm. Valcea, Romania
Interests: wine and beverages; fruit juices; stable isotopes; analytical methods; authenticity; chemometrics

Special Issue Information

Dear Colleagues,

Wine is a complex matrix that contains many classes of compounds such us sugars, alcohols, acids, flavonoids (tannins), non-flavonoids, minerals, and proteins, among others. Beyond the mastery of the winemaker and winemaking techniques, including aging conditions, wine is the expression of various factors related to the provenance area, type of grape variety, terroir (soil type and climate), and grape-ripening process. All these features give its uniqueness and value.

The authenticity and typicality of wine are basic attributes that guarantee its quality. The terms are closely related but not identical: authenticity refers to the origin—variety and vineyard—while typicality refers to wine characteristics imprinted by the variety, “terroir”, and technology of production.

This Special Issue aims to provide an insight on wine chemistry, from grapes to wine, covering both winemaking technological aspects, and wine aging and storage. Submissions that explore the chemical profile and sensory properties of wines, particularly chemical markers for specific winemaking practices and assessment of wine traceability, are encouraged. Novel approaches in terms of not only oenological practices and analytical methodologies for identifying compounds of interest (e.g., polyphenols profile, organic acids, minerals, and trace and rare earth elements) as quality and authenticity indicators but also valorization of by-products and waste from vinification processes are also welcome.

Dr. Roxana Elena Ionete
Guest Editor

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Keywords

grapes
wine
viticultural practices
winemaking
chemical profile
analytical methods
authentication
traceability
origin
typicity
waste valorization

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Published Papers (10 papers)

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Research

Jump to: Review

19 pages, 4052 KiB

Open AccessArticle

Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts

by Violeta-Carolina Niculescu, Daniela Sandru, Oana Romina Botoran, Nicoleta Anca Sutan and Diana Ionela Popescu (Stegarus)

Appl. Sci. 2024, 14(22), 10239; https://doi.org/10.3390/app142210239 - 7 Nov 2024

Viewed by 452

Abstract

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, the variety, or the production technology. In the winemaking process, the use of different yeast strains can lead to obtaining wines with specific or conventional aromas (commercial strains), but also to the production of wines with a regional character using local strains. This study focuses on the analysis and comparison of the compounds that offer aromas in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, and Novac) from Recaș, Romania, obtained through microvinification under the influence of several types of starter strains (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). The concentrations of polyphenols and anthocyanins, as well as their antioxidant activity, were monitored, resulting in significant values, mainly using autochthonous strains isolated from local plantations. A total of 30 aroma compounds were identified, maximum amounts being noted in the assortments where SCR297/SCR462 yeasts were used within the fermentation process. From a sensory point of view, a lower floral modulation was found when using commercial Enartis Ferm SC Saccharomyces cerevisiae yeasts. In conclusion, it the importance was demonstrated of isolated strains from the region used in fermentation processes, resulting in more aromatic and locally specific red wines. Full article

(This article belongs to the Special Issue Wine Chemistry)

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12 pages, 5153 KiB

Open AccessArticle

Tritium Behavior from Vine to Wine

by Irina Vagner, Carmen Varlam, Ionut Faurescu, Denisa Faurescu and Diana Bogdan

Appl. Sci. 2024, 14(13), 5478; https://doi.org/10.3390/app14135478 - 24 Jun 2024

Viewed by 1148

Abstract

The hydrogen radioactive isotope, tritium, not only reflects seasonal variation in precipitation but also variations on a local level. To use this radioisotope in authentication and geographical indication procedures, the tritium levels in vines, grapes, and wine were measured in two forms: (1) tissue-free water tritium (TFWT), measured in the free water of the plant or the aqueous phase of the wine; (2) organically bound tritium (OBT), measured in the organic part of the plant or wine (as ethanol). This paper presents the tritium behavior in vines from May to October and in the wine produced from harvested grapes for both tritium forms (TFWT and OBT) in connection with environmental tritium concentrations in air and precipitations during the 2019–2023 vegetation periods near the Râmnicu Vâlcea city. If the tritium of tissue-free water was influenced by precipitation and air humidity during the harvest period, the organically bound tritium recorded a maximum level with a delay of 1–2 months compared with tritium’s seasonal variation in precipitation and air. The tritium values of early mean in precipitation and ethanol from wine were approximately an average value of 11 TU for all 5 years of observations. Full article

(This article belongs to the Special Issue Wine Chemistry)

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17 pages, 2141 KiB

Open AccessArticle

Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines

by Diana Ionela Popescu (Stegarus), Oana Romina Botoran, Roxana Elena Ionete, Daniela Sandru, Nicoleta Anca Sutan and Violeta-Carolina Niculescu

Appl. Sci. 2024, 14(1), 19; https://doi.org/10.3390/app14010019 - 19 Dec 2023

Cited by 1 | Viewed by 1067

Abstract

Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important viticultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Niculițel). The results showed that wine’s aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the oenoclimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 µg/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain “juiciness” and “vinosity”. Diethyl succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 µg/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile. Full article

(This article belongs to the Special Issue Wine Chemistry)

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17 pages, 2572 KiB

Open AccessArticle

Characterization of Freisa Wines from Piedmont (Italy) by Aroma and Element Profile

by Roberto Rabezzana, Mery Malandrino, Ornella Abollino, Elisabetta Bonometti, Alessia Giordana, Francesca Turco, Giorgio Volpi and Lorenza Operti

Appl. Sci. 2023, 13(13), 7425; https://doi.org/10.3390/app13137425 - 22 Jun 2023

Viewed by 1021

Abstract

The main purpose of this study was to characterize Freisa red wines from Piedmont (northern Italy) according to their volatile organic compounds (VOCs) and elemental composition. Moreover, the authors investigated whether it was possible to distinguish among the five different DOCs produced in Piedmont on the basis of these chemical parameters. The VOCs profile of Freisa wines was very similar, and the most abundant species detected were isoamyl alcohol, phenylethyl alcohol, ethyl octanoate, and diethyl succinate. Conversely, elemental composition allowed us to partially distinguish one Freisa DOC with respect to the others. Multivariate statistical analysis applied to elemental composition revealed differences among Freisa wines and other red wines from different regions of Italy. In particular, Freisa wines featured higher concentrations of Cr and Ni metals, which are strongly correlated with the composition of the soil of Piedmont. These two elements are hence good candidates as chemical markers for Freisa wines from Piedmont. Full article

(This article belongs to the Special Issue Wine Chemistry)

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15 pages, 1878 KiB

Open AccessArticle

Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties

by Petronela Anca Onache, Alina Florea, Elisabeta-Irina Geana, Corina Teodora Ciucure, Roxana Elena Ionete, Dorin Ioan Sumedrea and Ovidiu Tița

Appl. Sci. 2023, 13(9), 5722; https://doi.org/10.3390/app13095722 - 5 May 2023

Cited by 6 | Viewed by 2009

Abstract

Wine contains important amounts of antioxidants, which contribute to the protection of the body from oxidative stress and associated diseases. This study aims to characterize the bioactive characteristics and individual polyphenolic composition of different white and red musts and the corresponding wines obtained at Stefanesti vineyard, Romania, and to observe the evolution of the main phenolic compounds from the musts to the corresponding wines. General bioactive characteristics (total polyphenols, total tannins, total catechins, total anthocyanins contents, total tannin, and antioxidant activity) were determined using UV-Vis spectrometric methods, while phenolic composition (phenolic acids, flavonoids, and stilbenes) was detected using UHPLC–HRMS analysis. The fermentation and stabilization processes that occur during the transformation of musts into the corresponding wines lead to a decrease in the general bioactive characteristics from musts to wines, while the fermentation of the musts leads to an enrichment of the individual phenolic compounds in the corresponding wines, with a significant increase in the content of gallic, syringic, and p-coumaric acids in the wines compared with the musts. A clear distinction of the musts and wines was obtained for both white and red varieties, indicating different phenolic compositions of the musts and wines. The obtained results contribute to the characterization of the polyphenolic fingerprint of the investigated white and red musts and wines. Full article

(This article belongs to the Special Issue Wine Chemistry)

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20 pages, 1210 KiB

Open AccessArticle

Comparative Phenolic Profiles of Monovarietal Wines from Different Croatian Regions

by Matija Kropek, Maja Bival Štefan, Katarina Rajkovača, Tea Petković, Matija Cvetnić, Tomislav Bolanča and Sanda Vladimir-Knežević

Appl. Sci. 2023, 13(5), 3031; https://doi.org/10.3390/app13053031 - 27 Feb 2023

Cited by 1 | Viewed by 2257

Abstract

The phenolic profile of wines is often used to evaluate their quality and authenticity. The phenolic composition of twenty-five commercial wines produced in different Croatian regions from eight red and nine white grape varieties was studied. A total of twenty-four polyphenols were analyzed using HPLC-DAD and classified into five groups based on their structure: phenolic acids, flavan-3-ols, anthocyanins, flavonoids, and stilbenes. The red wines contained higher concentrations of phenolic constituents than the white wines, of which gallic acid (11.8–90.3 mg/L), procyanidin B1 (13.7–63.8 mg/L), and catechin (10.5–34.5 mg/L) were the most abundant. In contrast to the white wines, great variability was observed in the red wines, with the autochthonous Plavac Mali and Babić showing the most specific phenolic profiles. The most representative phenolic components in the studied Croatian wines showed strong antioxidant activity. Gallic acid proved to be the most effective DPPH (IC₅₀ = 0.33 µg/mL) and NO scavenger (IC₅₀ = 12.36 µg/mL), while myricetin was the most potent inhibitor of lipid peroxidation (IC₅₀ = 1.68 µg/mL). Our research has contributed to the characterization and varietal differentiation of Croatian wines, highlighting those rich in certain polyphenols as potential nutraceuticals. Full article

(This article belongs to the Special Issue Wine Chemistry)

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12 pages, 2307 KiB

Open AccessArticle

Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider

by Stephan Sommer, Andrea Faeth Anderson and Seth D. Cohen

Appl. Sci. 2022, 12(19), 9409; https://doi.org/10.3390/app12199409 - 20 Sep 2022

Cited by 4 | Viewed by 2586

Abstract

The production of hard apple cider frequently involves considerations based on the balance between fermentable sugars and titratable acidity and/or pH. However, these are not the only attributes that influence the sensory properties of cider. Various groups of polyphenols and tannins influence bitterness, astringency, and mouthfeel, as well as color of the product. In this study, 19 single variety hard apple ciders were evaluated using analytical methods originally developed for wines. The aim was to determine how the cider matrix affects the functionality of each method. The results indicate that most assays work with sufficient accuracy with the exception of protein precipitation methods. Due to interferences of polysaccharides with the protein reaction, those assays are poorly reproducible and do not reflect the actual polyphenol or tannin concentration. The analytical determination of astringency is also influenced by this interference, since it traditionally uses the concept of protein precipitation as well. Liquid chromatography as a selective method can be readily applied to cider. Other colorimetric methods or non-protein precipitation methods, such as the Folin-Ciocalteu assay, the Methylcellulose Precipitation assay, and the Iron-Reactive Phenolics assay, can be used to classify apple ciders and make decisions based on the desired bitterness and astringency profile. Full article

(This article belongs to the Special Issue Wine Chemistry)

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13 pages, 1498 KiB

Open AccessArticle

Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

by Silvia Jakabová, Martina Fikselová, Andrea Mendelová, Michal Ševčík, Imrich Jakab, Zuzana Aláčová, Jana Kolačkovská and Violeta Ivanova-Petropulos

Appl. Sci. 2021, 11(22), 11059; https://doi.org/10.3390/app112211059 - 22 Nov 2021

Cited by 16 | Viewed by 5156

Abstract

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L⁻¹, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L⁻¹, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L⁻¹ and lactic acid was present between 1.53 and 0.01 g L⁻¹. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis. Full article

(This article belongs to the Special Issue Wine Chemistry)

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17 pages, 1352 KiB

Open AccessArticle

Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

by Diana Ionela Stegăruș, Anamaria Călugăr, Corneliu Tanase, Adriana Muscă, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babeș, Claudiu Bunea, Emese Gál, Andrea Bunea and Teodora Emilia Coldea

Appl. Sci. 2021, 11(8), 3691; https://doi.org/10.3390/app11083691 - 19 Apr 2021

Cited by 11 | Viewed by 3554

Abstract

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines. Full article

(This article belongs to the Special Issue Wine Chemistry)

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Review

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23 pages, 1727 KiB

Open AccessReview

An Overview on Management and Valorisation of Winery Wastes

by Violeta-Carolina Niculescu and Roxana-Elena Ionete

Appl. Sci. 2023, 13(8), 5063; https://doi.org/10.3390/app13085063 - 18 Apr 2023

Cited by 22 | Viewed by 5261

Abstract

As we address important societal needs, the circular economy equips us with the means to jointly combat climate change and biodiversity loss, including the revaluation of waste. The wine-making process is a huge generator of waste, creating problems for manufacturers every year; therefore, an appropriate management and valorisation of winery wastes are crucial, even if it is difficult. This results from the hardship of disposing of grape marc, which is considered a pollutant for the environment. In the past, the simplest option for this waste disposal was the payment of a fee around EUR 3000, which recently increased up to EUR 30,000–40,000. Several environmentally friendly technologies have been proposed for the recovery of cellar waste. Fermentation of grape residue, pruning, or wine-making lees have been reported to yield lactic acid, surfactants, xylitol, ethanol, and other compounds. In addition, grape pulp and seeds are rich in phenolic compounds, which have antioxidant properties, and tartaric acid from vinasse can be extracted and marketed. Additionally, complex phenol mixtures, such as those found in wine residues (seeds, bark, stems, or leaves), are effective as chemotherapeutic agents and can be used in medicine. In this review, the potential of using wine-making by-products, extracts, and their constituent parts as raw materials for adsorbents, biopolymers, natural reinforcing fillers, and sustainable energy production will be a key point of discussion. An overview on how wine producers, based on wine and wastes chemistry, can implement the circular economy as an alternative to the conventional linear economy (make, use, dispose) will be provided. Full article

(This article belongs to the Special Issue Wine Chemistry)

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