The aim of this work was to explore the use of several Mediterranean fruit juices as
fermentable substrates to develop new non-dairy fermented beverages. Microbiological …

Abstract Cabernet Sauvignon and Merlot grapes were dehydrated under controlled
conditions (7° C and 35% relative humidity) and the effect of this process on the mineral …

The application of high hydrostatic pressure (HHP) in winemaking for substitution of the use
of sulphur dioxide is still at a very early stage of development, since knowledge about the …

Phenolic compounds constitute important quality parameters of wines. Wines produced from
different clones of the same grape variety show differences in relation to their chemical …

Wine contains important amounts of antioxidants, which contribute to the protection of the
body from oxidative stress and associated diseases. This study aims to characterize the …

Abstract Two Greek red wines (Syrah and Cabernet) were artificially aged with different
wood chips (white oak, red oak, Turkey oak, chestnut, Bosnian pine, cherry, common …

Traditional alcoholic beverages have always been part of the Mediterranean culture and,
lately, they have been re-evaluated to valorize both the territory and local customs. In this …

The phenolic compound profile and content of red wines are modified during the maceration-
fermentation process by several factors that alter the extractability of the compounds and by …

The aim of this study was to evaluate the total phenols, anthocyanins, tannins, favorable oxi-
redox activity (oxi-redox f) and juice color of six clones of the 'Concord'grapevine on three …

Disease-tolerant varieties of Vitis vinifera are receiving great attention due to their great
potential in significantly reducing the application of chemical products as well as the …