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 …

Background Plant polyphenols are widely distributed in foods and beverages, either
naturally present in plant-based foods or added as plant extracts due to their multifaceted …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

In this study, Agiorgitico red grape pomace byproducts were dehydrated by air drying and
accelerated solar drying and sequentially extracted by three different extraction methods …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

In recent years, the consumption of functional foods containing health-beneficial ingredients
has become increasingly popular. Polyphenols are among the most important functional and …

Oxidative browning is a long-standing problem in winemaking and sulphur dioxide is the
generally used antioxidant to control wine browning. However, concerns over its ability to …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Hydrogen peroxide plays a key role in honey antibacterial activity. The production of H 2 O 2
in honey requires glucose oxidase (GOx) that oxidizes glucose to gluconolactone and …