Grape pomace is one of the most abundant solid by-products generated during winemaking.
A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids …

Plant phenolics have been for many years a theme of major scientific and applied interest.
Grape berry phenolics contribute to organoleptic properties, color and protection against …

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

Background Interactions between intracellular polyphenols and plant cell-walls have
received little attention, due to analytical limitations. It was difficult until recently to analyse …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

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 …

The literature addresses dietary fiber (DF) and antioxidants (AOX) separately as nonrelated
compounds. This paper proposes to show that DF and AOX could be approached jointly in …

Climate change scenarios predict an increase in average temperatures and in the
frequency, intensity, and length of extreme temperature events in many wine regions around …

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 …

Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits,
vegetables and cereals are related to a decreased rate in chronic diseases. Phenolic …