Many of the potential health benefits of flavonoids have been associated with their specific
chemical and biological properties including their ability to interact and bind non-covalently …

Highlights•The advance of astringency/bitterness mechanisms and methods was
reviewed.•Tannin structure plays an essential role in wine astringency/bitterness …

The contributions of many polyphenols other than catechins and flavonols to the astringency
of tea are often neglected. Here, the contributions of polyphenols were assessed through …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Abstract Phenolic–protein interactions (PPI), which naturally occur in most food systems, are
being intentionally designed to enhance functional performance of phenolic compounds …

A current research interest of the wine industry is the improvement of wine quality by
producing wines to meet the consumers' demands and desires. However, this requires an …

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 effects of the interactions between polyphenolic substances (catechin/tannic acid) or
plant extracts (grape seed/hibiscus extract), using each in three different concentrations (0.1 …

The interaction of grape seed procyanidins (GSP) with soy protein isolate (SPI) and the
characters of GSP/SPI complex were investigated. The experiment effects were determined …

Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be
evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine …