Se ha estudiado, durante dos años, el efecto del riego moderado en la vid (Vitis vinifera L.)
cv. Monastrell, en zonas con un alto déficit hídrico, sobre la evolución de la composición …

Fruits are one of the most important sources of polyphenols for humans, whether they are
consumed fresh or as processed products. To improve the phenolic content of fruits, a novel …

Grape wine is the most widely consumed fruit wine in the world. With the increasing
diversification of consumers’ needs, the variety of fruit wines in the market is becoming more and …

The anthocyanin concentration of Vitis vinifera L. cvs. Cabernet Sauvignon, Merlot, Syrah,
and Monastrell grape skins was determined together with anthocyanin extractability at the …

The anthocyanin content and fingerprint of four different Vitis vinifera L. varieties (Cabernet
Sauvignon, Merlot, Syrah and Monastrell), the last grown in two different locations, were …

The influence of the oak origin, volume, and age of the barrel on the volatile composition of
a red wine after six months of maturation have been studied. Major volatile compounds in …

BACKGROUND: Grape skin cell walls form a barrier against the diffusion of colour. The
colour of red wines is mainly due to anthocyanins, although their concentration in wine is not …

The morphology and composition of skin and pulp cell walls of four premium red wine grape
(Vitis vinifera L.) varieties were studied to determine whether the technological differences …

Microoxygenation was applied to a red wine for five months following the end of alcoholic
fermentation, and its effects on the concentration of anthocyanin and anthocyanin-derived …

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