Two main fields of interest form the background of actual demand for optimized levels of
phenolic compounds in crop plants. These are human health and plant resistance to …

Volatile phenols are aromatic compounds and one of the key molecules responsible for
olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism …

Wines and grapes contain a large array of phenolic compounds belonging to non-flavonoids
and flavonoids. This study evaluates the polyphenolic contents of six commercial red and …

Macedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections
and by spectrophotometric methods. ESI-IT MS and MS–MS methods with alternating …

To elucidate the effects of cultivar and harvest month on the phenolic content and
antioxidant activity of mulberry leaves, four major phenolics, including chlorogenic acid …

Several wines were analyzed by high-performance liquid chromatography (HPLC-PDA),
inductively coupled plasma mass spectrometry (ICP-MS), and flame atomic absorption …

BACKGROUND: The phenolic profile, determined by the relative proportions of different
phenolic compounds, is characteristic for each grape variety and its corresponding wine …

Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have
antimicrobial properties. This study sought to determine the potential of ferulic acid as an …

The increasing demand for economic and efficient wine fining leads to the search for
alternatives to traditionally used proteins, preferably new products with the side effect of non …

Abstract Fourier Transform Mid-Infrared Spectroscopy (FT-MIR) combined with multivariate
data analysis have been applied for the discrimination of 15 different Romanian wines …