Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …

Fermented wine refers to alcoholic beverages with complex flavor substances directly
produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria) …

This study investigated the stability of wine anthocyanins under simulated gastrointestinal
pH and temperature conditions, and further studied the evolution of anthocyanin …

Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin,
cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect …

The effects of β-cyclodextrin (β-CD), whey protein (WP), and soy protein (SP) on the color
loss and degradation of anthocyanins in purple-fleshed sweet potato anthocyanin extracts …

The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …

Numerous research studies have evaluated factors influencing the nature and levels of
phenolics and polysaccharides in food matrices. However, in grape and wines most of these …

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet
Sauvignon wines were systematically studied. Gas chromatography-ion mobility …

The most commonly used spectroscopic techniques in food analysis are atomic and
molecular spectroscopy. The vast majority of the applications of molecular spectroscopy in …