Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

Wine is a popular alcoholic beverage that has been consumed for hundreds of years.
Benefits from moderate alcohol consumption have been widely supported by the scientific …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Phenolic compounds are bioactive substances present in a large number of food products
including wine. The importance of these compounds in wine is due to their large effect on …

Phenolic compounds, the most abundant secondary metabolites in plants, have received
more and more attention in recent years because of their distinct bioactivities. This review …

Areas dedicated to organic wine production have significantly increased over the last few
years. The vast majority of organic wine is made from Vitis vinifera varieties that are highly …

Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a
subclass of the polyphenol family. They are common components of the human diet, as they …

This review summarises key findings from research on the impact of winemaking practices
on the concentration and composition of tannins in red wines. The impact from the point of …

Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes,
which were analyzed for phenolics and also made into wine over three consecutive growing …

To investigate the effect of several vinification techniques aimed to enhance wine phenolic
profile and sensory quality, maceration treatments of different duration and temperature (pre …