Microencapsulation of anthocyanins as natural dye extracted from fruits–A systematic review
Anthocyanins are naturally colored compounds that can be extracted from plants, especially
fruits. Their molecules are unstable under normal processing conditions; thus, they must be …
fruits. Their molecules are unstable under normal processing conditions; thus, they must be …
Assessment of wine quality, traceability and detection of grapes wine, detection of harmful substances in alcohol and liquor composition analysis
MH Shahrajabian, W Sun - Letters in Drug Design & Discovery, 2024 - benthamdirect.com
Wine production is the result of the interaction between various strains and grapes, and its
good quality is also affected by many factors. Aureobasidium, Cladosporium, Candida …
good quality is also affected by many factors. Aureobasidium, Cladosporium, Candida …
[HTML][HTML] Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines
This study aimed to investigate the impact of leaf removal on concentrations of anthocyanin,
tannin, and methoxypyrazines (MPs) in Pinot noir grapes and wines. Leaf removal after 7 …
tannin, and methoxypyrazines (MPs) in Pinot noir grapes and wines. Leaf removal after 7 …
[HTML][HTML] Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
S Giacosa, L Ferrero, MA Paissoni, SR Segade… - Food Chemistry, 2023 - Elsevier
The impact of seeds on anthocyanin extraction from skins was assessed on four Italian red
winegrape varieties presenting different anthocyanin profile. Grape skins were macerated …
winegrape varieties presenting different anthocyanin profile. Grape skins were macerated …
Characterisation of tannin and aroma profiles of Pinot noir wines made with or without grape pomace
PM Wimalasiri, J Zhan, B Tian - Fermentation, 2022 - mdpi.com
The contribution of grape pomace on tannin concentration, tannin composition and aroma
profile of Pinot noir wine was studied using different fermentation media to make up four …
profile of Pinot noir wine was studied using different fermentation media to make up four …
Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry (CIELab): Effect of whole bunch or grape stems …
Pinot noir wines were made with inclusion of different amount of whole bunches or grape
stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60) …
stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60) …
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests
R Li, W He - Journal of Sensory Studies, 2023 - Wiley Online Library
Food and wine pairing has been studied in marketing, sensory science, and hospitality fields
to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines …
to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines …
[HTML][HTML] Characterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock
This study examined the impact of leaf removal timing, rootstock, and clone selection on
Pinot noir grape composition and subsequent impact on tannin extractability. Results …
Pinot noir grape composition and subsequent impact on tannin extractability. Results …
Anti-Inflammatory, Antidiabetic, and Antioxidant Properties of Extracts Prepared from Pinot Noir Grape Marc, Free and Incorporated in Porous Silica-Based Supports
This study presents properties of hydroethanolic extracts prepared from Pinot Noir (PN)
grape pomace through conventional, ultrasound-assisted or solvothermal extraction. The …
grape pomace through conventional, ultrasound-assisted or solvothermal extraction. The …
Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location
Asynchronous ripening is a significant challenge in winemaking. Green berries reduce
alcohol and pH while increasing acidity. Green berries are rich in bitter and astringent …
alcohol and pH while increasing acidity. Green berries are rich in bitter and astringent …