Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

Tannin and polysaccharide concentration and composition is important in defining the texture of red wines, but can vary due to factors such as cultivar, region, grape ripeness, viticultural practices and winemaking techniques. However, the concentration and composition of these macromolecules is dependent not only on grape tannin and polysaccharide concentration and composition, but also their extractability and, in the case of polysaccharides, their formation by yeast. Through studies into the influence of grape maturity, winemaking and sensory impacts of red grape polysaccharides, seed and skin tannins, recent research in our laboratory has shown that the processes involved in the extraction of these macromolecules from grapes and their retention in wine are very complex.

Grapevine downy mildew, caused by the oomycete Plasmopara viticola, is responsible for significant economic losses each year and for a large proportion of the fungicides used in viticulture.

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall

AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location.

In China’s social media-driven marketing landscape, user-generated content (UGC) plays a pivotal role in brand communication and consumer decision-making.