Highlights•The advance of astringency/bitterness mechanisms and methods was
reviewed.•Tannin structure plays an essential role in wine astringency/bitterness …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Phenolic compounds are a wide family of thousands of natural bioactives well-known for
their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and …

Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions
with wheat gluten proteins can be exploited to create novel functional foods and food …

As a class of plant polyphenolic compounds contained in some forages (ie, sainfoin
[Onobrychis viciifolia Scop.], big trefoil [Lotus pedunculatus Cav.], birdsfoot trefoil [Lotus …

The addition of external phenolic compounds to wines in order to improve their sensory
quality is an established winemaking practice. This study was aimed at evaluating the effect …

At present, there is a great interest in enology for yeast derived products to replace aging on
lees in winemaking or as an alternative for wine fining. These are yeast protein extracts …

Forages grown in temperate regions, such as alfalfa (Medicago sativa L.) and white clover
(Trefolium repens L.), typically have a high nutritional value when fed to ruminants. Their …

Multiple analytical methods are used for quantification of total polyphenols and total
flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin …

Background Wine mouthfeel sensations are recognized as important as wine appearance,
aroma or taste, although they are not fully understood. The majority of the current research is …