Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Anthocyanins, flavan-3-ols, and flavonols are the three major classes of flavonoid compounds
found in grape berry tissues. Several viticultural practices increase flavonoid content in the …

Anthocyanins and tannins are two of the most abundant flavonoids found in grapevine, and
their synthesis is derived from the phenylpropanoid pathway. As described for model species …

The effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel
de Alejandría and Moscatel rosada, was monitored over two seasons. Fully exposed and …

Astringency is a specific oral sensation dominated by a dryness and puckering feeling and
is one of the main quality factors for red wines, teas as well as some fruit products. Various …

The effects to membrane filtration (using a pilot system with a 1.2 μm prefilter and a 0.65 μm
final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine …

Excessive concentrations of 4-ethylphenol and 4-ethylguaiacol can spoil red wines. A two-stage
integrated process was developed to reduce the concentrations of these compounds in …

… Samples studied consisted of a dispersed wine matrix W, and various additions, for which
E denotes 8 mL ethanol, G stands for 1 mL glycerol, and T is 0.1 g oak tannin. Each solution …

Thirty-seven red wines from different varieties, origins, and styles were characterized to
identify the chemical parameters that better correlate with wine astringency. Principal …

… Bordeu received the degree in agricultural engineering from the Universidad de Chile,
Santiago, Chile, in 1971, the degree in enology from the University of Bordeaux II, Bordeaux, …