About this Research Topic
Wine constitutes a complex matrix of molecules and macromolecules. This complexity is especially significant in red wines, where the major classes of macromolecules are polyphenols (especially condensed tannins or proanthocyanidins), polysaccharides, proteins and those complex molecules arising from their interaction. These types of macromolecules have a tendency to interact with one another, affecting the stability, sensory properties and even health properties of a given wine. Although there are several research groups working with these macromolecules, a great deal of information is still lacking, especially regarding the structure of these complexes in the wine and how they contribute to wine characteristics.
The main point we would like to address in this Research Topic is to gather information and increase our knowledge on the analysis, chemistry and functionality of these compounds, addressing the importance of their origin, the new technological approaches for their control in wineries and the role of macromolecules such as tannins, polysaccharides, proteins and their aggregate colloids, in the wine stability, clarity, filtration and fouling, aging potential and health and sensory characteristics. Furthermore, information regarding new analytical methods for their study and characterization (fluorescence correlation spectroscopy, nanoparticle tracking analysis, asymmetrical flow field-flow fractionation, NMR...) will be welcome.
This Research Topic will accept original research papers and comprehensive reviews on any aspect related to the following topics, that include:
• The origin of these molecules or their precursors in grapes and yeast, and the impact of viticulture techniques and winemaking processes such as: maceration time, use of enzymes, heat treatments, clarification and filtration processes on their retention and/or transformation;
• The impact of other wine components on macromolecule extraction, retention and function;
• Strategies for achieving macromolecule stability by the use of novel additives and/or processing techniques;
• The role of these macromolecules as modulators of color, aroma and taste and therefore, their impact on sensory perception;
• The health impact of wine macromolecules on controlling cardiovascular diseases, autoimmune responses and related aspects;
• Circular economy in the wine sector: novel applications and industrial exploitation of wine macromolecules;
• Advances in analytical techniques aimed to a better characterization of these compounds.
Dr. Rafael Apolinar Valiente is posted in the INRAE (Montpellier), in the Joint Research Unit Sciences for Enology (SPO) and his contract is paid by Bucher Vaslin S.A., a private company producing enological equipment, however we can not see any competing interest in Dr. Apolinar Valiente participating as Guest editor in this Research Topic.
Keywords: wine, polyphenols, oligosaccharides, polysaccharides, proteins, tannins, colloids, sensory analysis, volatile compounds
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.