This review defines the range of forms in which cinnamates (p‐coumarates, caffeates,
ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic …

Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally
present in cereals, legume seeds and particularly abundant in some fruits and fruit juices …

LC-mass spectrometric analysis of the degradation products released by thioacidolysis of a
grape (Vitis vinifera var. Merlot) skin extract showed that catechin, epicatechin, epicatechin …

The numerous uses of the grapevine fruit, especially for wine and beverages, have made it
one of the most important plants worldwide. The phytochemistry of grapevine is rich in a …

Simulated maceration assays were carried out in wine model systems using increasing
ethanol percentages from 0 to 12.5%, in order to study the extraction of flavan-3-ol …

Phenolic compounds are a large and complex group of chemical constituents found in red
and white wines which not only affect their quality, but also contribute to their beneficial …

The effects of the carbonic maceration and conventional winemaking on the volatile
composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied …

The aim of the presented work was to study the effect of pressing method, pasteurization,
cultivar, and vintage on the content of (+)-catechin,(−)-epicatechin, and nine procyanidins in …

Data on the potential health benefits of dietary flavanols and procyanidins, especially in the
context of cardiovascular health, are considerable and continue to accumulate. Significant …

White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of
perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as …