Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Grapevine reproductive development extends over two seasons, and the genotypic
expression of yield potential and fruit composition is subject to environmental impacts, which …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

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 …

Tannins are polyphenols enriched in wood, bark, roots, leaves, seeds and fruits of a variety
of plants. Over the last two decades, there has been an increasing interest in understanding …

Excessive alcohol consumption (≥ 15 drinks per week) causes chronic diseases and
multiple other health conditions. Nevertheless, alcohol beverages have been used as a vital …

Insoluble cell wall material was prepared from the skin and flesh of commercially ripe Vitis
vinifera L. cv. Shiraz berries and then combined in suspension with preveraison skin and …

Reaction with protein is the hallmark characteristic of high molecular weight polyphenolics
known as “tannins.” Many chemical and physical approaches have been used to …

Proanthocyanidins are important for wine quality since they participate in astringency,
bitterness and color. Given the localization of proanthocyanidins in the berry (skin and …

Proanthocyanidins (PAs) were isolated from the skins, seeds and flesh of commercially ripe
grapes, and from wine and marc produced from the same source. In the grape berry, skin …