Hydroxycinnamic acids in grapes and wines made of Tannat, Marselan and Syrah from Uruguay
Background: hydroxycinnamic acids (HCA), present in pulp and skin of grapes, are relevant compounds in red winemaking
Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines
Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics
Phytochemical composition of Artemisia absinthium L.
Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium L. (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs.
Anthocyanin composition and sensory properties of wines from Portuguese and international varieties cultivated in a hot and dry region of Portugal
The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.
Selective and sensitive quantification of wine biogenic amines using a dispersive solid-phase extraction clean-up/concentration method
Biogenic amines exist in numerous foods, including wine. They can have aliphatic (putrescine, cadaverine, spermine, and spermidine), aromatic (tyramine and phenylethylamine) and heterocyclic structure (histamine and tryptamine)