Naturally occurring plant compounds including tannins, saponins and essential oils are
extensively assessed as natural alternatives to in-feed antibiotics. Tannins are a group of …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

A new ultrasound-assisted extraction method was developed for the determination of
phenolic compounds present in grapes. Several extraction variables including extraction …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Exploration of sustainable alternatives to chemicals derived from petro-based industries is
the current challenge for maintaining the balance between the needs of a changing world …

Phenolic compounds are bioactive substances present in a large number of food products
including wine. The importance of these compounds in wine is due to their large effect on …

Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Phenolic compounds are important constituents of red wine, contributing to its sensory
properties and antioxidant activity. Owing to the diversity and structural complexity, study of …

This review is a state‐of‐the‐art summary of current literature on the commercial oenological
tannins that are often added to wine. These tannins can come from different origins, which …