Sea buckthorn (Hippophae rhamnoides L.), as an economically and ecologically valuable
plant with rich nutritional and bioactive compounds, has garnered significant interest. The …

In the present study, extract (E) and bio-ferment (B) were obtained from ground and defatted
thistle seeds of Silybum marianum. Their antioxidant activity was assessed using the DPPH …

Pre-harvest application of elicitors improves grape quality, specifically the phenolic
compounds and color characteristics. Limited research has been conducted on the impact of …

Wine, the fermented juice of the grape (Vitis vinifera), is a complex beverage composed
primarily of water and ethanol. On the other hand, phenolic compounds are less abundant …

Six different vinification treatments, including a control treatment (7-day standard
maceration)(K7), were performed to study the effects of non-standard techniques on …

One of the problems that most seriously affects oenology today is enzymatic browning,
especially when grapes are infected by grey rot. We studied the capacity of glutathione …

Understanding the variations in amino acids, phenolic compounds, elements, and vitamins
between grape varieties is essential for optimizing grape production, fine-tuning dietary …

Hydroalcoholic extracts from Malbec and Torrontés wine pomaces (Vitis vinifera L.)
originating from the high-altitude vineyards of Argentina's Calchaquí Valleys were …

Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely
cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less …

In recent years, various studies have been carried out to increase the concentration of
antioxidant active principles in red wines as a consequence of the effects of winemaking …