Texture analysis is a well-established analytical technique in the food industry for evaluating
the mechanical and physical characteristics of both raw ingredients and finished products. …

Astringency and more generally mouthfeel perception are relevant to the overall quality of the
wine. However, their origin and description are still uncertain and are constantly updating. …

Background Withering processes have a strong impact on the phenolic composition of
winegrapes and related wines. Even if attention has often been focused on other phenolics, a …

The effect of six winemaking techniques (traditional, prefermentative maceration, delestage,
Ganimede fermentation system, enzymes and tannins addition, or oak chip addition during …

Changes in the phenolic composition, phenol extractability indices, and mechanical properties
occur in grape berries during the ripening process, but the heterogeneity of the grapes …

The elaboration of high quality red wines requires the assessment of grape phenolic maturity
by the determination of phenolic compound concentration and their extractability during …

The aim of this work was to determine the impact of using independently berry density and
diameter as sorting methodologies on important physicochemical parameters affecting the …

Background and Aims The aim of this work was to assess and compare the chemical composition
and colour characteristics of Barbera red wines obtained after partial alcohol reduction …

The accumulation of anthocyanins in grape skin and their extractability evolution along
ripening were evaluated in Galician red cultivars during 2005 and 2006 harvests. Seed tannin …

A novel method for preconcentration of methylmercury and inorganic mercury from water
samples was developed involving the determination of ngl −1 levels of analytes retained on the …