Flavonoids are a large and diverse group of compounds that, by their presence or absence,
contribute greatly to wine quality. While the flavonoid content and composition of a wine …

Dietary polyphenols show a great diversity of structures, ranging from rather simple
molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with …

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 …

Several parameters mostly affecting the precision and accuracy of vanillin assay were
reexamined and optimized. The reexamination was performed both by vanillin reaction with …

Opaque boxes were applied to bunches of Shiraz grapes prior to flowering to determine the
effect of sunlight on berry development and accumulation of flavonoids. The boxes were …

Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers
that are usually designated “tannins,” referring to their ability to interact with proteins …

The flavan‐3‐ol and proanthocyanidin composition of both seeds and skin of Vitis vinifera L.
cv. Shiraz grapes was determined by reversed‐phase HPLC after acetone extraction and …

Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

Cowpea is a drought and heat tolerant grain pulse. It contains high levels of polyphenols,
with some profiles not commonly found in other pulses. The major polyphenols common to …

This review deals with grapevine abscisic-acid (ABA) mediated responses to abiotic stress
by addressing stress consequences mainly on berry quality. Accumulation of secondary …