Phenolic compounds are among the most important quality factors of wines. They contribute
to the organoleptic characteristics of wine such as color, astringency, and bitterness …

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 …

This study aimed to investigate the impact of various winemaking techniques on the
phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of …

The initial concentration of anthocyanin and proanthocyanidin in wine affects the
development of SO 2-resistant pigments, as well as color and non-color contributing …

This study aims to determine the effects and the response to irrigation regimes (i) rainfed,(ii)
deficit irrigation (DI), and (iii) full irrigation (FI) on wine and grape skin, seed and aromatic …

Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins.
Tannins extracted with hot water could be used in different applications as they possess …

This study examined the impact of leaf removal timing, rootstock, and clone selection on
Pinot noir grape composition and subsequent impact on tannin extractability. Results …

Background Withering processes have a strong impact on the phenolic composition of
winegrapes and related wines. Even if attention has often been focused on other phenolics …

Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin
A (OTA). The metabolism of this fungus can also impact grape and wine quality as it …

Wine astringency is important for quality and consumer acceptance. Perception of this
mouthfeel is temporal and can be separated further into unique textural sub-qualities …