Phenolic compounds provide important quality attributes to red wines. These compounds
are found inside the vacuoles of the plant cells of the skin and seeds of the grape. During …

Several studies have demonstrated that the application of ultrasounds to crushed grapes
improves the chromatic and sensory characteristics of the resulting wines by facilitating the …

The final concentration of phenolic compounds in wines is usually lower than what might be
expected, given their concentration in grapes. This is in part due to the interactions between …

With the objective of improving both the extraction of phenolic compounds from grapes and
their maintenance in the final wine, we compared the effect of favoring phenolic extraction …

Tannins are present in grape skins and seeds from where they are transferred into the must-wine
matrix during the maceration stages of winemaking. However, tannin transfer is often …

Some studies have shown that the transfer rate of phenolic compounds from grape to must
may be limited, among other reasons, because of interactions between phenolic compounds …

This study evaluates the capacity of four hydrolytic enzymes to limit the interactions between
grape cell-walls and tannins and/or to favor tannin desorption. Adsorption and desorption …

The interactions between tannins and soluble and insoluble cell wall components are, in part,
responsible for the low quantities of tannins found in wines compared with the quantities in …

One of the biggest problems with the use of traditional fining agents is that some of them
present allergenic characteristics or are not suitable for vegan consumers due to their animal …

Considering the proanthocyanidins’ (PA) potential health effects, nutritional, and organoleptic
properties, their structure should be carefully preserved during food technological …