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 …

Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th
century, analytical methods focused on the determination of major wine components such as …

Anthocyanin and flavonol content of disks of sun-exposed Pinot noir (Vitis vinifera L.) berry
skin were compared to disks from shaded berries from the same clusters. Anthocyanin …

Optimal conditions for the extraction of phenolic compounds, anthocyanins, flavanols and
ORAC antioxidant activity for two mashua genotypes were determined using the …

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 …

A process for the effective extraction and fractionation of phlorotannins from Fucus
vesiculosus with high antioxidant potentials was investigated. The antioxidant activity of F …

The herbal products proved to be more promising antimicrobials even though their
antimicrobial activity is milder than commercially available antibiotics. Moreover, herbal …

Chemical investigation of Chardonnay grape pomace has resulted in the isolation of 17
polyphenols which were identified by NMR spectroscopy as gallic acid, its 3-and 4-β …

This article presents an overview of the establishes analytical methods used for qualification
and quantification of procyanidins or proanthocyanidins. The methods can be assigned into …

Often blamed for bringing green aromas and astringency to wines, the use of stems is also
empirically known to improve the aromatic complexity and freshness of some wines …