Impact of Nanomaterials on Wine Quality: A Focus of Siliceous, Aluminosiliceous, and Carbon-Based Nanomaterials on the Phenolic Fraction of Wine

Abstract

Nanomaterials represent reduced scale versions of conventional materials, their nanometric structures possessing totally different and unexpected properties in contrast to the same substance at the macroscopic level. Nanomaterials present crystalline structure and manifest high resistance at high temperatures and acidic pH. Due to these properties, nanomaterials have widespread applications in different areas, such as pharmaceutics and wine industry (the degradation or removal of pollutants, the immobilization or vectorization of yeast, the increasing content of bioactive compounds). Nowadays, consumer demanding is centralized on wines with interesting sensory profile and increased nutritional value. Phenolic compounds play pivotal roles in shaping the sensory attributes of wines. The integration of nanomaterials can contribute to augmenting the extraction of phenolic compounds, depending on the specific type of nanomaterial employed, its concentration, and the particular winemaking technology applied. This chapter is focused on the impact of siliceous and aluminosiliceous porous and carbon-based materials on the phenolic profile of wines. In accordance with the existing studies, phenolic profile of wines is selectively modified by nanomaterials, but a more-deep comprehension of the nuanced interaction between nanomaterials and phenolic compounds is anticipated, offering insights that may underpin innovative strategies aimed at enhancing the overall quality of wines.