Variety and year: Two key factors on amino acids and biogenic amines content in grapes.

Amino acids have proved to play a key role in the development of volatile compounds present in wine with determining repercussions on the final wine bouquets. Biogenic amines originate from the chemical transformations of amino acids found in various foods, a phenomenon that has given rise to several health-related concerns among consumers. In the present research, the evaluation of two of the most influential factors: variety (genetic) and year (climatic conditions) on these compounds in grapes has been performed.

On the Valorization of L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies.

The fruits of L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called "Aguardente de Medronho".

Sulfur dioxide-free Verdejo wines through the use of a pure stilbene extract: exploring possible synergistic effect with glutathione.

Background: The search for alternatives to sulfur dioxide (SO ) in white wine production is a tough challenge for the oenological industry. The current article investigates the effectiveness of several preservatives in protecting Verdejo white wines. The following wines were elaborated: without preservative (CT wines), with SO (SO wines), with stilbene-enriched extract (ST99 wines), with glutathione (GSH wines) and finally with the combination stilbene extract plus glutathione (ST99-GSH wines).

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others).