Phenolic compounds constitute a diverse group of secondary metabolites which are present
in both grapes and wine. The phenolic content and composition of grape processed …

Berry fresh weight and composition are under the control of complex interactions among
genotype, environmental factors, and viticulture practice, which all affect not only the mean …

Thermal imaging can become a readily usable tool for crop agricultural water management,
since it allows a quick determination of canopy surface temperature that, as linked to …

Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for
lowering alcohol levels in wine. Development of industrial fermentation processes based on …

Grapevine (Vitis vinifera) is one of the most widely cultivated plant species of agricultural
interest, and is extensively appreciated for its fruits and the wines made from its fruits …

Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the
leather industry and in apples, persimmons and grapes, because of their capacity to interact …

Yield prediction is a key factor to optimize vineyard management and achieve the desired
grape quality. Classical yield estimation methods, which consist of manual sampling within …

The effects of ripeness on the physicochemical properties and pulsed vacuum drying
characteristics of Thompson seedless grapes have been explored. Grape berries were …

Research in pharmacological therapy has led to the availability of many antidiabetic agents.
New recommendations for precision medicine and particularly precision nutrition may …

The aim of this paper was to study how maturity and maceration length affect color, phenolic
compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo …