The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to
understand how the evolution of berry flavonoids and cell wall material influence the colour …

Texture analysis is a well-established analytical technique in the food industry for evaluating
the mechanical and physical characteristics of both raw ingredients and finished products …

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 …

Enzyme-aid maceration is carried out in most modern winemaking industries with a range of
positive impacts on wine production. However, inconsistencies in enzyme efficiency are an …

Mechanized harvesting technologies with shaking systems for fruit industry have been
widely investigated and significantly developed over the past several decades which were …

Anthocyanins are the main compounds present in young red wines, being responsible for
their intense red colour. These pigments are mainly located in grape skins and their …

Changes in the phenolic composition, phenol extractability indices, and mechanical
properties occur in grape berries during the ripening process, but the heterogeneity of the …

Viticulture is a cropping system in which treatment against fungal diseases (in particular
powdery and downy mildews) can be extremely frequent. Accordingly, a reduction in …

The impact of an enzyme preparation on the extraction of grape skin anthocyanins into a
wine-like solution was evaluated during maceration (25° C, 8 days). The study was …

The physicochemical properties, including nutrient and bioactive compound compositions,
in fruit of four creole avocados (CA) from Mexico were determined and compared with those …