The quality of any alcoholic beverage depends on many parameters, such as cultivars, harvesting time, fermentation, distillation technology used, quality and type of wooden barrels (in case of matured drinks), etc.; however, the most important factor in their classification is content of volatile compounds.
Background: Polyphenols extracted from skins and seeds showed different sensory attributes including astringency and bitterness. In previous studies, it has been demonstrated that extracts obtained either from skins or seeds interact differently with salivary proteins.
g-Nonalactone has been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.
INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining.
PPhloem transport of assimilates provides the materials needed for the growth and development of reproductive structures, storage and developing organs, and has long been recognized as a major determinant in crop yield.