The Mediterranean diet is associated with a lower incidence of chronic degenerative
diseases and higher life expectancy. These health benefits have been partially attributed to …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they
are extracted during the winemaking process. These substances have a potentially positive …

In support of the J curve that describes the association between wine consumption and all-
cause mortality, researchers and the lay press often advocate the health benefits of (poly) …

Wines produced from various grape varieties present different properties affecting taste and
color. The hypothesis was that grape genotype could have a deep impact on wine …

The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual
polyphenols throughout 12months of aging in bottles of red wine from Cabernet Sauvignon …

Using a quantitative 1H NMR-based approach, molecular interactions between key taste
active compounds and high-molecular-weight (HMW) polymers were directly investigated in …

Microbial starter cultures represent a fundamental level of innovation in the wine sector.
Selected yeast strains are routinely used to achieve the needed biomass preparation to …

During the dry season of 2015-2016, the Mekong Delta had suffered the worst historic
drought and salinity intrusion occurrence on record, causing heavy damages to nine coastal …

This study investigated the effect of controlled oxygen addition during alcoholic fermentation
(4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 …