Grape pomace (GP) is the solid organic material remaining after grape industrialization in
the production of wines and juices. It comprises skin, seeds, and residues of pulp or must …

Wine production is the result of the interaction between various strains and grapes, and its
good quality is also affected by many factors. Aureobasidium, Cladosporium, Candida …

Grapevine (Vitis vinifera L.) is a plant containing many phenolic compounds, mostly
distributed in the peel, pulp, and seeds. This study evaluates the centesimal composition …

This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different
amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very …

Wine quality depends on grape quality, which is affected by many factors such as edaphic,
climatic and genetic, ie, cultivar and rootstock. Rootstocks have been selected in worldwide …

The aim of this study was to identify chemical markers of commercial tropical red wines with
the potential to apply for the Geographical Indication-GI São Francisco Valley. Volatile …

This study evaluated the correlation between the chemical composition of red wines and the
sensory perception of the products. The visual, gustatory and flavour attributes of eight …

The São Francisco Valley in the Brazilian Northeast is characterized by the production of
tropical wines from grapes obtained from at least two annual harvests. Previous studies …

The need for rapid and low‐cost methods has made consumer‐based methodologies, such
as check‐all‐that‐apply (CATA), a reality in sensory science instead of the traditional tools …

Featured Application This research exposes a practical application for using coloured
phenolics as chemical fingerprints for authentication and characterization of red wines. A …