Targeted and untargeted determinations are being currently applied to different classes of
natural phenolics to develop an integrated approach aimed at ensuring compliance to …

Background Procyanidins, commonly found in plant natural sources, are polymerized forms
of flavanols, which are a subclass of flavonoids. They have been reported to exhibit broad …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

The impact of two different winemaking practices on the chemical and sensory complexity of
Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for …

Polyphenols are a diverse group of compounds possessing various health-promoting
properties that are of utmost importance for many wine sensory attributes. Apart from genetic …

The analysis of proanthocyanidins (PA) in red wine has typically been conducted using few
key methods, such as phloroglucinolysis or precipitation assays. Here, the content of PAs …

Monovarietal wines produced in different wine-growing areas may have completely different
sensory profiles. As a result, they may be suitable for sale in different regions, depending on …

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and
astringency) and red wine color changes during aging. Therefore, a fast and accurate …

A solid-phase extraction method was applied for the identification of a series of
unconventional crown (macrocyclic) B-type proanthocyanidin tetramers (m/z 1169.2557 …

Condensed tannins are essential components in red wines, which not only contribute to their
astringency effect but also determine wine quality. However, the evolution of tannins during …