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 …

Wine polysaccharides play an important role on a number of technological and quality
properties of wines and thus several methods have been proposed for their quantification. The …

Different strategies were adopted to achieve increases in color stability in Tempranillo wines:
(i) addition of maceration enzymes directly to the must, (ii) addition of commercial …

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 influence of timing and method of basal defoliation on the profile and content of
anthocyanins and flavonols in Tempranillo grapes was investigated. Basal leaf removal was …

Passing from must to wine produced a loss of low-molecular-weight grape structural
glucosyl polysaccharides, and an important gain in yeast mannoproteins (MP) and grape-derived …

Many mannoprotein-based products and overproducing yeast are available for enological
use, but few scientific studies have reported their use and effects on red wine composition. …

Commercially available mannoprotein preparations were tested in Tempranillo winemaking
to determine their influence on polysaccharide, polyphenolic, and color composition. No …

The foam of a sparkling wine is a key parameter of its quality, and the main characteristic
differentiating sparkling wines from the so-called still wines. Both foam formation and duration …

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 …