Effects of grape variety and roasting on the proanthocyanidin oligomers distribution, cyclic proanthocyanidins, and total polyphenol content in grape seed powders.

Grape seeds are a valuable source of natural phenolic compounds, particularly flavan-3-ol derivatives such as condensed tannins. Recent studies have shown that grape seed powder can be applied to reduce the undesirable effects of protein instability in wine. One pretreatment method applied to grape seeds is roasting.

Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation.

Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional characteristics to the final beer. In the present work, IGA beers have been produced with must and pomace of the Malvasia di Candia Aromatica (MaCA) grape variety, which were added before fermentation at two different percentages (10% and 20%). The (poly)phenolic profile of IGA beers have been characterized with HPLC-MS/MS and compared to a golden ale control beer (produced in the same conditions without the addition of grape-derived ingredients).

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics.

Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable.

Use of grape seeds to reduce haze formation in white wines.

Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze formation on a lab scale, however the effect on wine sensory properties was unknown and crucial to the evaluation of GSP as a bentonite alternative.

First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternative.

Grape pathogenesis-related proteins can cause haze in wine that is undesirable for consumers. Bentonite is used to remove these proteins but is a non-renewable natural material and reduces wine volume due to poor settling. As a potential bentonite alternative, grape seeds powder (GSP) was added to four wines and two grape juice varieties.

Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines.

Oxidative spoilage is a phenomenon that can occur both in winemaking and during bottle storage. The complexity of oxidative spoilage makes it difficult to identify all the products from oxidation processes, especially in bottled wines with varying degrees of oxidative spoilage, i.e.