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Beverages
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Alcoholic Beverages and Wood
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Alcoholic Beverages and Wood

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 17309

Special Issue Editor

Dr. Maria Carla Cravero

E-Mail Website
Guest Editor
CREA, Council for Agricultural Research and Economics, Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy
Interests: sensory analysis; grape; wine; beer; beverages
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wood is linked to the production and aging of many alcoholic beverages like wine, beer, distillates (brandy, marc, rum, whisky) and in the past, to its transport. Nowadays, wood still offers a really important contribution to enology and to alcoholic production all around the world. Wood modifies the chemical and sensory characteristics of wine and alcoholic beverages, such as the color stability, polyphenol content, aroma, and taste. The relationship between wine and wood is the subject of actual debates of enologists and winemakers. Only oak and chestnut are authorized for wine by the International Organisation of Vine and Wine (OIV), but some studies have been carried out on other wood species with the aim to use them in wine and in other distilled beverages, like the Italian marc “Grappa”.

This Special Issue invites researchers to contribute via innovative studies on the complex relationship between alcoholic beverages and wood, including the effects on winemaking, conservation or aging, wood species as alternatives to traditional oak, use of wood pieces of various sizes and shapes (chips, cubes, staves, mini-staves), the effect of different toasting systems, wood containers of different capacities or shapes (oval or sphere), sensory or chemical studies, consumer evaluations, and possible defects correlated to the use of wood (Brettanomyces, hanisoles).

Dr. Maria Carla Cravero
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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

  • wood containers
  • wood fragments
  • aging
  • wine
  • alcoholic beverages
  • distillates
  • sensory analysis
  • polyphenols
  • volatile compounds
  • spoilage microflora

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Published Papers (4 papers)

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Research

20 pages, 19477 KiB  
Article
Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines
by Martín Fanzone, Anibal Catania, Mariela Assof, Viviana Jofré, Jorge Prieto, Daniela Gil Quiroga, Juan Lacognata Sottano and Santiago Sari
Beverages 2021, 7(3), 51; https://doi.org/10.3390/beverages7030051 - 19 Jul 2021
Cited by 12 | Viewed by 4263
Abstract
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying [...] Read more.
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality. Full article
(This article belongs to the Special Issue Alcoholic Beverages and Wood)
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13 pages, 752 KiB  
Article
Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine
by Hanán Issa-Issa, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina and David López-Lluch
Beverages 2021, 7(2), 35; https://doi.org/10.3390/beverages7020035 - 4 Jun 2021
Cited by 7 | Viewed by 4793
Abstract
Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay- [...] Read more.
Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers. Full article
(This article belongs to the Special Issue Alcoholic Beverages and Wood)
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13 pages, 1037 KiB  
Article
Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies
by Ana Naranjo, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Irene Pérez, Clara Canals and Elena Adell
Beverages 2021, 7(1), 10; https://doi.org/10.3390/beverages7010010 - 2 Feb 2021
Cited by 17 | Viewed by 3927
Abstract
Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with [...] Read more.
Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety. Full article
(This article belongs to the Special Issue Alcoholic Beverages and Wood)
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8 pages, 1418 KiB  
Communication
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives
by Jéremie Wirth, Davide Slaghenaufi, Stéphane Vidal and Maurizio Ugliano
Beverages 2021, 7(1), 1; https://doi.org/10.3390/beverages7010001 - 23 Dec 2020
Cited by 1 | Viewed by 2932
Abstract
Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in [...] Read more.
Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting. Full article
(This article belongs to the Special Issue Alcoholic Beverages and Wood)
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