Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the
leather industry and in apples, persimmons and grapes, because of their capacity to interact …

Background The overall quality of red wine is well known to be influenced markedly by
various phenolic compounds that are extracted from the grape solids during maceration. The …

This review summarises key findings from research on the impact of winemaking practices
on the concentration and composition of tannins in red wines. The impact from the point of …

The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …

Numerous research studies have evaluated factors influencing the nature and levels of
phenolics and polysaccharides in food matrices. However, in grape and wines most of these …

Two innovative soft maceration techniques of vinification based on red grape Cabernet
Sauvignon were compared in 2020 and 2021 vintages with the most used system of …

In this work, we review attempts to quantify and model the wine fermentation process. The
first part of this review examines yeast fermentation kinetics, from early models of microbial …

This study investigated the color, phenolic, polysaccharide, volatile and sensory profiles of
Cabernet Sauvignon wines made from flash détente (FD) treated musts fermented at …

The phenolic composition of red wines is complex and intimately involved in colour, taste,
mouth‐feel and aroma. There have been significant advances in knowledge of compounds …

The effects of temperature and ethanol concentration on the kinetics of anthocyanin
adsorption and desorption interactions with five cell wall materials (CWM) of different …