Background Membrane-based operations, especially pressure-driven membrane
operations, are today well-established procedures for various applications in the wine …

Polyphenols are associated with various beneficial health effects. These compounds are
present in edible plants such as fruits and vegetables, and the human body absorbs them …

In recent years, it has been increasingly suggested that the consumption of natural
polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to …

The indigenous vineyard mycobiota contribute both to wine quality and vineyard sanitary
status. Wines made from same grape variety but from different geographical locations are …

Prolonged maceration was applied to two Apulian white grape cultivars, Minutolo and
Verdeca. The impact of prolonged maceration (up to six months) on the quality of the wines …

Aҫai fruit is characterized by the properties of its bioactive compounds; however, this fruit is
highly perishable and its compounds are sensitive when exposed to non-optimal …

Six different vinification treatments, including a control treatment (7-day standard
maceration)(K7), were performed to study the effects of non-standard techniques on …

Wines represent a rich source of bioactive compounds, especially polyphenolic compounds,
which mostly contribute to the antioxidant activity. Sulfur dioxide (SO2) has mostly been …

Red wine is a well-known alcoholic beverage, and is known to have phenolic compounds
(PCs), which contribute to its antioxidant activity and have other beneficial advantages for …

Greece has a long history in viticulture and vinification, cultivating indigenous and imported
grape varietals for the production of fine wines. The dominant Greek red grape varieties are …