In recent years, increasing knowledge of the positive health effects of food polyphenols has
prompted the need to develop new separation techniques for their extraction, fractionation …

We review the extraction into wine and evolution of major phenolic classes of sensory
relevance. We present a historical background to highlight that previously established …

The main flavonols found in seven widespread Vitis vinifera red grape cultivars include the 3-
glucosides and 3-glucuronides of myricetin and quercetin and the 3-glucosides of …

Grape skins are the part of the fruit with the highest amount of volatile and polyphenolic
compounds. Volatile compounds give the fruit and other grape derivatives their flavour …

With the aim of evaluating the importance of the copigmentation process between
anthocyanins and flavanols on the colour expression of red wine, assays were carried out in …

Ever since the inception of synthetic polymeric materials in the late 19th century, the number
of studies on polymers as well as the complexity of their structures have only increased. The …

The potential of near infrared spectroscopy (NIRS) to determine the content of phenolic
compounds in red grapes has been evaluated. The near infrared spectra of intact grapes …

Polyphenols are the principal compounds associated with health benefic effects of wine
consumption and in general are characterized by antioxidant activities. Mass spectrometry is …

The relationship between the proanthocyanidin profile and the perceived astringency was
assessed in 13 commercial Tempranillo red wines. The concentration and compositional …

Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300
mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid …