Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they
are extracted during the winemaking process. These substances have a potentially positive …

Wine aging is an important process to produce high-quality wines. Traditionally, wines are
aged in oak barrel aging systems. However, due to the disadvantages of the traditional …

Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of
wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of …

The sometimes contradictory role attributed by scientists to lees in wine production is
discussed in this review. Studies dealing with the importance of lees in the natural removal …

Oxygen can play an important role during the winemaking process. It can influence the
composition and quality of the must and wine. Phenolic compounds are the main substrates …

Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

We review the extraction into wine and evolution of major phenolic classes of sensory
relevance. We present a historical background to highlight that previously established …

This review analyzes bottle-fermented sparkling wine research at each stage of production
by evaluating existing knowledge to identify areas that require future investigation. With the …