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Processes
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Advances in Production, Processing and Analysis of Must, Wine and...
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Advances in Production, Processing and Analysis of Must, Wine and Derivatives

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (15 August 2023) | Viewed by 11333

Special Issue Editors

Dr. Cristina Cejudo Bastante

E-Mail Website
Guest Editor
Department of Chemical Engineering and Food Technology, Universidad de Cadiz, Cadiz, Spain
Interests: polyphenols; extraction processes; grape pomace; vinegar-based beverages; food technology; food preservation; antioxidants properties
Dr. Cristina Lasanta Melero

E-Mail Website
Guest Editor
Department of Chemical Engineering and Food Technology, Universidad de Cadiz, Cadiz, Spain
Interests: food; antioxidants; wine; winemaking technology; beverages; sensory analysis

Special Issue Information

Dear Colleagues,

The wine industry is evolving to adapt to market trends and consumer acceptance. To scope this aim, new tools are arising to control the winemaking processes and the characterization of enological products. This special issue is focused on the compilation of scientific studies on new technologies and improvements in the winemaking process and derivatives obtaining. Special importance will be given to the influence of the process on the characteristics of both the musts and the final products, including possible by-products.

Topics include but are not limited to:

  • New winemaking technologies and production of wine-derived beverages.
  • Pre- and post-fermentation treatments affecting product quality.
  • Influence of the winemaking process on the physicochemical and sensory properties of wines and derivatives.
  • Application of winemaking by-products.

Authors are invited and welcome to submit original research papers, reviews, and short communications.

Dr. Cristina Cejudo Bastante
Dr. Cristina Lasanta Melero
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. Processes 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 2400 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

  • winemaking
  • enology
  • wine characterization
  • wine derivatives
  • winemaking by-products

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

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Research

17 pages, 1009 KiB  
Article
Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach
by Marta C. Coelho, Soudabeh Ghalamara, Ricardo Pereira, António S. Rodrigues, José A. Teixeira and Manuela E. Pintado
Processes 2023, 11(2), 495; https://doi.org/10.3390/pr11020495 - 7 Feb 2023
Cited by 6 | Viewed by 2252
Abstract
The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical [...] Read more.
The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. Additionally, red bagasse is richer in bioactive compounds (BC) than white bagasse. The sugar content was 21.91 and 11.01 g/100 g of DW in red and white grape bagasse, respectively. The amount of protein was 12.46 g/100 g of DW for red grape bagasse and 13.18 g/100 g of DW for white. Regarding the extraction methods, two fractions were obtained, a liquid fraction and solid (the remainder after the methodology application). OH presented a higher antioxidant capacity than a conventional (CONV) method. In addition, both extracts presented similar contents of anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. The solid fraction presented higher amounts of protein and phenols bound to fiber than CONV, which allows its use as a functional ingredient. In conclusion, OH can be an alternative extraction method compared with CONV methods, avoiding non-food grade solvents, thus contributing to circular economy implementation. Full article
(This article belongs to the Special Issue Advances in Production, Processing and Analysis of Must, Wine and Derivatives)
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16 pages, 2641 KiB  
Article
Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates
by Cristina Lasanta, Cristina Cejudo, Juan Gómez and Ildefonso Caro
Processes 2023, 11(2), 374; https://doi.org/10.3390/pr11020374 - 25 Jan 2023
Cited by 11 | Viewed by 2362
Abstract
Red wines produced in warm climates generally possess a lower content of phenolic compounds and color structure than those produced in colder climates, which hinders bottle evolution. To improve these properties, cold maceration could be a useful procedure. To study the effect of [...] Read more.
Red wines produced in warm climates generally possess a lower content of phenolic compounds and color structure than those produced in colder climates, which hinders bottle evolution. To improve these properties, cold maceration could be a useful procedure. To study the effect of this technique, Tempranillo, Merlot and Syrah grape varieties cultivated in the Jerez area (Southwest Spain) were cold macerated at 4 °C for ten days before alcoholic fermentation. Their composition and characteristics compared to the directly fermented control grapes were analyzed for phenolic content, color, volatile compounds, and sensory properties. It has been verified that phenolic content increased by around 10% during the treatment, which was maintained after the alcohol fermentation, along with an increase in color intensity and aromatic profile. This modification on the composition provided better scores for appearance, aroma intensity, and aroma quality in sensory analysis. The evolution of all studied parameters during 12 months of aging in the bottle is also studied, confirming the advantages of this technique in preserving the compositional and sensory characteristics throughout the period studied. Full article
(This article belongs to the Special Issue Advances in Production, Processing and Analysis of Must, Wine and Derivatives)
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13 pages, 1063 KiB  
Article
Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties
by Ante Lončarić, Mićo Patljak, Ante Blažević, Antun Jozinović, Jurislav Babić, Drago Šubarić, Anita Pichler, Ivana Flanjak, Toni Kujundžić and Borislav Miličević
Processes 2022, 10(5), 988; https://doi.org/10.3390/pr10050988 - 16 May 2022
Cited by 5 | Viewed by 2892
Abstract
Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for [...] Read more.
Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for the elaboration of wine spirits also come from different white grape varieties; ‘Colombard’, ‘Folle Blanche’, ‘Montils’, and ‘Semillon’. In this study, the possibility of using the red grape varieties ‘Cabernet Sauvignon’ and ‘Syrah’ was investigated with an emphasis on the change of volatile compounds during the production process. During production, some specific volatile compounds such as 2-hexenal, 3-octanone, isopropyl myristate, ethyl palmitate, ethyl oleate, phenethyl acetate, 1-hexanol, and β-damascenone could be attributed to the primary aroma generated from the grape varieties. During the vinification and fermentation process, the development of ethyl hexanoate, ethyl octanoate, 3-methylbutanol, acetic acid, and octanoic acid occurred. Finally, 3-methylbutanol and predominant esters, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate, were generated during the distillation and maturation process. The composition and concentration of determined predominant esters in produced brandies suggest that both brandies have volatile profiles comparable to some of the world’s most popular brandies. Full article
(This article belongs to the Special Issue Advances in Production, Processing and Analysis of Must, Wine and Derivatives)
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20 pages, 4906 KiB  
Article
Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines
by Mariana Rosária, Miguel Oliveira, Ana C. Correia and António M. Jordão
Processes 2022, 10(2), 284; https://doi.org/10.3390/pr10020284 - 31 Jan 2022
Cited by 5 | Viewed by 2995
Abstract
Cross-flow microfiltration and membrane plate filtration are the main filtration processes used in wineries. However, the inherent compositional variability of red wines could affect the impact of these two filtration techniques on the final wine quality. Thus, this work aims to study, under [...] Read more.
Cross-flow microfiltration and membrane plate filtration are the main filtration processes used in wineries. However, the inherent compositional variability of red wines could affect the impact of these two filtration techniques on the final wine quality. Thus, this work aims to study, under winery-scale conditions, the impact of these two filtration processes on the turbidity level, phenolic composition, chromatic characteristics and sensory profile of red wine. For this purpose, three different Portuguese red wines with different initial phenolic contents were used. In this context, several methodologies were used to quantify the total phenolic composition, chromatic characteristics, individual anthocyanins and proanthocyanidins before and after filtration. The sensory profiles of the different red wines were also considered. The results indicated that each filtration process produced a substantial reduction in turbidity values and, consequently, an increase in wine clarification. In addition, the data obtained also indicated that both filtration techniques reduced the phenolic content of the different red wines that were studied. However, the impact of these two filtration options on wine characteristics (phenolic composition and sensory profile) was heterogenous, without a clear trend of differentiation between the wines depending on the type of filtration. Thus, this research points out evidence that the impact of the two filtration techniques that were studied is very dependent on the initial wine composition. Full article
(This article belongs to the Special Issue Advances in Production, Processing and Analysis of Must, Wine and Derivatives)
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