Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

Comparison Between Effect of Grape Fermentative Product (red wine) and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated from Rats in vitro

A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines

Am. J. Enol. Vitic. 56:3 (2005) 197 Phenolic compounds are important to red wine quality because they impact color, mouthfeel, and ageability. Although phenolics are present in grape juice, the amount is greatly increased in wine because of their greater solubility in ethanol than in purely aqueous solutions. Typical levels of the major grape phenolics present in red wine are shown in Table 1. ...

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of ...

Color and Color Stability of Red Wine from Noble (Vitis rotundifolia Michx.) and Cabernet Sauvignon (Vitis vinifera L.) at Various pH

Muscadine grapes (Vitis rotundifolia) are the most widely planted grapes in the south and southeast United States due to their suitability in these areas. Most of the commercial muscadine grape crop is used to produce wine. Wine made from suitable cultivars of muscadine grapes possesses a very fruity, unique flavor and aroma that appeals to many people in the South. However, muscadine grape pro...

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and ...