Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the
total quantity of vinified grapes. Wine by-products are a source of healthy bioactive …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

Metabolic syndrome is associated with several disorders, including hypertension, diabetes,
hyperlipidemia as well as cardiovascular diseases and stroke. Plant‐derived polyphenols …

Phenolic compounds are a wide family of thousands of natural bioactives well-known for
their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and …

The detailed phenolic composition of different berry parts from two novel V. vinifera L. red
grape genotypes (Moribel and Tinto Fragoso), together the well-known Tempranillo, was …

Red wine grapes have an important impact on the economy of many regions, both for wine
quality and for their richness in phenolic compounds, which have many health benefits …

Skin and seed grape extracts of three red varieties (Merlot, Tannat, and Syrah) at different
stages of ripening were studied for their total phenolic content (TPC) by using the Folin …

Tannat is a red variety of Vitis vinifera that has become the major variety for the production of
premium red wines in Uruguay. Due to its small cultivation around the world, research on the …

The grapevine (Vitis vinifera) cultivar Tannat is cultivated mainly in Uruguay for the
production of high-quality red wines. Tannat berries have unusually high levels of …

Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis
has remained poorly understood at the genetic level. In this study we describe whole …