Grape pomace is one of the most abundant solid by-products generated during winemaking.
A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids …

The relevance of food composition for human health has increased consumers' interest in
the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds …

Plant phenolics have been for many years a theme of major scientific and applied interest.
Grape berry phenolics contribute to organoleptic properties, color and protection against …

Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

The roles of functional foods on human health have been realised by more and more
researchers, food producers and consumers. Functional food ingredients from both plant …

Background A large proportion of vineyards are located in regions with seasonal drought
(eg Mediterranean-type climates) where soil and atmospheric water deficits, together with …

Volatile organic compounds are vital to wine quality, determining their aroma and varietal
characteristics. Which are present, and in what quantity, depends on the cultivar, the …

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 …

Flavonoids are a large and diverse group of compounds that, by their presence or absence,
contribute greatly to wine quality. While the flavonoid content and composition of a wine …

The analysis of proanthocyanidin cleavage products after acid-catalysis in the presence of
excess phloroglucinol was investigated. In the developed analytical method, a solution of …