Astringency and bitterness are organoleptic properties widely linked to tannin compounds.
Due to their significance to food chemistry, the food industry, and to human nutrition and …

Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

Proanthocyanidins (PAs) are natural flavan-3-ol polymers that contribute protection to plants
under biotic and abiotic stress, benefits to human health, and bitterness and astringency to …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

There is currently much interest in phytochemicals as bioactive compounds of food. The
roles of fruit, vegetables and red wine in disease prevention have been attributed, in part, to …

Phenolic phytochemicals have been of particular interests in food and pharmaceutical fields
because they have potential to reduce the incidences of coronary heart disease, diabetes …

Highlights•The advance of astringency/bitterness mechanisms and methods was
reviewed.•Tannin structure plays an essential role in wine astringency/bitterness …

Dietary polyphenols show a great diversity of structures, ranging from rather simple
molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with …