The response of phenolic composition of skins from Vitis vinifera L. 'Tempranillo' and 'Graciano'
grapes to water-deficit irrigation during berry growth and ripening was evaluated. The …

The relationship between cell wall composition and extractability of anthocyanins from red
grape skins was assessed in Tempranillo grape samples harvested at three stages of …

The chemical composition of sparkling wines is directly related to their foam quality, but the
compounds responsible are not yet completely established. This work aims at identifying the …

The aim of this paper is to optimize a method to recover polysaccharides from white grape
pomace (non-fermented), the main waste by-product of the food industry. Different conditions …

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

Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds
play a critical role in stabilizing other molecules in solution and thus modifying the wine …

One of the most important challenges of the oenological industry is the recovery and
valorization of valuable compounds from grapes and grape by-products. Recent studies have …

The evolution in polysaccharide composition and molecular weights during sparkling wine
making and aging was studied for the first time in this work. Different autochthonous grape …

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final
quality. This process is very slow and may take several months. The aim of this work was to …

This paper studied the effect on the molecular weight and polysaccharide composition of musts
and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed …