Grape and Wine Phenolics—Contributions to Wine Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (31 July 2020) | Viewed by 12309
Special Issue Editor
Interests: bentonite requirement; aroma of Riesling and Pinot Noir; grape and wine tannins and their influence on palate attributes; soil–wine relationships and the nature of “terroir”
Special Issue Information
Dear Colleagues,
Despite difficulties associated with any objective definition of wine quality, its pursuit is still the subject of much current research. Clearly, wine composition contributes to quality, and arguably, amongst the hundreds of individual compounds, phenolics are the most noteworthy, contributing to colour, taste, mouth-feel and aroma. Research on phenolics encompasses: grape composition, biosynthesis, accumulation and management effects; extraction and reaction during wine production; aging reactions; and sensory and health properties. Similarly, researchers continue to explore the nature of quality, in terms of individual attributes, as represented by more holistic parameters, and expressed financially. The focus of this Special Issue is to present recent research that attempts to establish relationships between phenolic composition and wine quality, however imperfectly.
Dr. Roland Harrison
Guest Editor
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Keywords
- anthocyanin
- antioxidant
- flavonoid
- non-flavonoid
- phenolic
- polyphenolic
- sensory
- Vitis Vinifera
- wine quality
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