Tannins (commonly referred to as tannic acid) are water-soluble polyphenols that are
present in many plant foods. They have been reported to be responsible for decreases in …

The chemical and physical basis for red wine astringency is reviewed. Models describing
the physiological foundation of astringency are presented and compared. The phenolic and …

The phenolic composition of apple, pear, and white grape juices is reviewed. Attention is
given to the importance of phenolics in fruit juices, the factors that affect the phenolic …

Trained judges rated intensities of astringency and bitterness of four phenolic substances in
white wine by scalar and time—intensity methods. According to scalar rating, astringency …

The astringency of tannins, that is their efficiency as precipitants of proteins, is determined by
their reaction with the proteins of haemolysed blood and calorimetric determination of …

Given its rich history and tradition as well as its incredible complexity, wine has been the
subject of a considerable amount of research. Grape and wine phenolics, because of their …

The bitterness and astringency of defined procyanidin fractions from bittersweet English
ciders were assessed using a paired‐comparison tasting technique. The results …

Phenolic substances occur primarily in fruits and vegetables and in the seeds of certain
pigmented cultivars of sorghum, millets, and legumes. One of the major difficulties …

Bunch rot of grape berries causes economic loss to grape and wine production worldwide.
The organisms responsible are largely filamentous fungi, the most common of these being …

We review the extraction into wine and evolution of major phenolic classes of sensory
relevance. We present a historical background to highlight that previously established …