Background Interactions between intracellular polyphenols and plant cell-walls have
received little attention, due to analytical limitations. It was difficult until recently to analyse …

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 …

The correlation between tannin structure and corresponding activity was investigated by
measuring the thermodynamics of interaction between tannins isolated from commercial red …

Interactions between grape tannins/red wine polyphenols and yeast cells/cell walls was
previously studied within the framework of red wine aging and the use of yeast-derived …

Wine aging on lees is a traditional winemaking practice used during wine processes. After
alcoholic fermentation, the wines are placed in barrels or in stainless steel tank with their …

The impact of high hydrostatic pressure (HHP) treatments on the phenolic compounds
composition of a red wine was studied after storage in order to evaluate the potential of this …

During red wine ageing, phenolic compounds undergo several reactions that have an
impact on wine colour and mouthfeel properties. The evolution of phenolic content is …

Fining agents are used in the clarification of beers; they help to reduce the time required to
sediment suspended yeast cells and ensure the clarity and colloidal stability of beer …

Abstract Background and Aims Proanthocyanidins (PA s), the predominant phenolic
substances in wine, are responsible for the astringency of wine. The present work aims to …

When wine is aged on lees, the process of lees autolysis causes the release of a range of
constituents including mannoproteins, polysaccharides, amino acids and fatty acids that …