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Biomolecules
Special Issues
Biochemistry of Wine and Beer, 3rd Edition
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Biochemistry of Wine and Beer, 3rd Edition

A special issue of Biomolecules (ISSN 2218-273X). This special issue belongs to the section "Biological Factors".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 1299

Special Issue Editors

Dr. Encarna Gómez-Plaza

E-Mail Website
Guest Editor
Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
Interests: wine; fining agents; phenolic compounds; volatile compounds; organoleptic properties; tannins; wine stabilization
Special Issues, Collections and Topics in MDPI journals
Dr. Rocio Gil-Muñoz

E-Mail Website
Guest Editor
Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain
Interests: wine; grape; phenolic compounds; volatile compounds; ochratoxin A; biogenic amines
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Following its successful first and second editions, we are pleased to announce the launch of a third edition of this Special Issue title “Biochemistry of Wine and Beer”.

Today, the production of wine and beer is a worldwide industry that is worth millions of euros annually, with breweries and wineries across the globe. The knowledge of the biochemical processes that occur during beer and wine elaboration is vast, but new technologies and analytical methodologies may allow us to acquire completely new information. For this reason, we feel that there is a need for a Special Issue collecting and combining the various and latest findings in this field. This Special Issue will provide readers with an opportunity to easily obtain new information concerning the different facets of wine and beer’s biochemistry. For the authors, it will be an appropriate occasion to publicize their results and analyses.

This Special Issue will collate contributions discussing all aspects broadly indicated by the keywords. Review articles by experts in the field are also welcome.

Dr. Encarna Gómez-Plaza
Dr. Rocio Gil-Muñoz
Guest Editors

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. Biomolecules is an international peer-reviewed open access monthly 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

  • grape biochemistry
  • barley and malt biochemistry
  • role of prefermentative enzymatic reactions
  • wine and beer’s fermentation process
  • aging reactions
  • phenolic compounds
  • aroma compounds
  • protein and nitrogen compounds

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Related Special Issue

Published Papers (2 papers)

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Research

19 pages, 1415 KiB  
Article
Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation
by Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Ana María Martínez-Gil, Maria del Álamo-Sanza, Ignacio Nevares and Maria Rosario Salinas
Biomolecules 2024, 14(11), 1372; https://doi.org/10.3390/biom14111372 - 28 Oct 2024
Viewed by 475
Abstract
The effects of SEGs (“Shoot from vines—Enological—Granule”) on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in the bottle has not been investigated to date. In this work, [...] Read more.
The effects of SEGs (“Shoot from vines—Enological—Granule”) on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in the bottle has not been investigated to date. In this work, Tempranillo wines were treated with two doses of SEGs from Tempranillo and Cabernet Sauvignon (12 and 24 g/L) and subjected to two fixed MOX doses (LOTR, 6.24 mg/L·month, and HOTR, 11.91 mg/L·month). After that, the wines were bottled, and their chemical composition and sensory profile were analysed after 3 and 6 months. Although no clear trend directly associated with the use of MOX was observed, in terms of chemical composition, wines showed an evolution in their chemical profile over time, with compounds such as vanillin increasing as more oxygen was added. Regarding their sensorial profile, the wines were more rounded after 6 months that in bottling, where SEGs or toasted descriptors, studied at the taste phase, were slightly more intense with the low SEG dose and HOTR combination. Full article
(This article belongs to the Special Issue Biochemistry of Wine and Beer, 3rd Edition)
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11 pages, 258 KiB  
Article
Co-Occurrence of Fusarium and Alternaria Metabolites in Brewing Barley Monitored during Two Consecutive Years (2019–2020)
by Kristina Habschied, Krešimir Mastanjević, Jurislav Babić, Rudolf Krska, Michael Sulyok, Alojzije Lalić, Gordana Šimić and Tihomir Kovač
Biomolecules 2024, 14(9), 1156; https://doi.org/10.3390/biom14091156 - 14 Sep 2024
Viewed by 583
Abstract
Known mycotoxins have been investigated for years. They have been included in legislation and are meticulously controlled in most cereals, cereal-related products, and raw materials of animal origin. However, there are still mycotoxins that need to be addressed by regulations and subsequently are [...] Read more.
Known mycotoxins have been investigated for years. They have been included in legislation and are meticulously controlled in most cereals, cereal-related products, and raw materials of animal origin. However, there are still mycotoxins that need to be addressed by regulations and subsequently are not monitored but can still occur in relatively high concentrations. This research aimed to assess the occurrence of common Fusarium mycotoxins in hulled barley. Samples of hulled barley were treated in the field with two protective treatments, alongside a control sample sans treatment. Furthermore, we aimed to assess the occurrence of Alternaria mycotoxins in the chosen samples. The results have shown that Fusarium mycotoxins were mostly determined by climatic conditions (no mycotoxins in 2020, except siccanol). Most interesting was the appearance of infectopyron, an Alternaria toxin that was detected in all samples in 2019 and in the majority of samples in 2020. The highest concentration was detected in 2019 in hulled barley with 536 µg/kg, while in 2020, the highest concentration of this mycotoxin reached 350 µg/kg. These findings depict the need for further research on food safety regarding mycotoxins, and the need for additional changes in legislation. This investigation shows that fungicide application in rainy years cannot efficiently suppress mycotoxin production. Additionally, even in dry years, some of the mycotoxins not involved in legislation, such as infectopyron and siccanol, do not respond to the application of fungicides. Full article
(This article belongs to the Special Issue Biochemistry of Wine and Beer, 3rd Edition)
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