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The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non-Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip (Vitis vinifera L.). Additionally, for the fi rst time the insight in volatile thiol precursors...
A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, fl avonols, and hydroxycinnamic acids) and to obtain extracts with the highest antioxidant capacity (ORAC). The single-step extraction process was modeled and optimized by means of artifi cial neural network (ANN) and response...
A study of proanthocyanidin and anthocyanin composition and concentrations in seed and skin extracts of two Croatian native red grape cultivars (Plavac mali and Babić) by HPLC–UV-Fluo/MS analysis was conducted in this work. A sensory analysis of extracts astringency and bitterness intensity was also performed. In the seeds, Babić showed generally higher concentrations of proanthocyanidins, while in...
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