Management of Grape Phenolic Extraction in Wine Production
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 2698
Special Issue Editor
Interests: wine chemistry; wine microbiology; food science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The taste, mouthfeel, and color of wine are primarily influenced by phenolic compounds extracted from grapes and oak during winemaking. These compounds interact with other elements in wine, such as polysaccharides, acids, alcohols, and aromas, shaping its characteristics, aging potential, and health benefits. Phenolics range from tannins and anthocyanins to simple phenolic acids, creating the sensory experience of wine and contributing to its longevity. In addition to sensory attributes, phenolics have also gained attention for their antioxidant and health-promoting properties.
Wine fermentation is a crucial step in winemaking where yeast converts grape juice sugars into alcohol and carbon dioxide. This process is essential for the development of wine's flavor, aroma, and texture, and plays a role in the extraction and modification of phenolic compounds from grapes. Understanding the intricacies of wine fermentation is fundamental to comprehending the overall impact of phenolics on wine quality. As the global wine industry evolves and consumers become more discerning, delving deep into the chemistry, biochemistry, and sensory implications of these fascinating compounds remains paramount. This Special Issue invites contributions that explore the multifaceted roles and behaviors of grape and wine phenolics in light of their profound significance.
Dr. Bin Tian
Guest Editor
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Keywords
- phenolic compounds
- grape phenolics
- wine phenolics
- wine taste
- mouthfeel
- wine color
- sensory implications
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