Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally
present in cereals, legume seeds and particularly abundant in some fruits and fruit juices …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

Originating in the grapes, anthocyanins and their derivatives are the crucial pigments
responsible for the red wine color. During wine maturation and aging, the concentration of …

Anthocyanin colors and factors which stabilize and enhance these labile pigments were
studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid …

The chemical and physical basis for red wine astringency is reviewed. Models describing
the physiological foundation of astringency are presented and compared. The phenolic and …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

A new class of stable red pigments detected in grape pomace was analysed by electrospray
ionisation mass spectrometry. They were shown to be pyruvic acid derivatives of genuine …