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Nineteen major polyphenolic phytochemicals including hydroxycinnamate derivatives, flavanols, flavonols, and anthocyanins, were determined in 40 experimental red wines employing HPLC-DAD. All wines analysed were young (non-aged), produced, and stored under identical conditions, in an effort to minimize the effect of oak wood and vinification technology. The data obtained from this examination composed...
Green, unripe olives were subjected to post-harvest treatment under a CO 2 atmosphere for a period of 12 days. The total polyphenol (TP), total flavonoid (TFd) and total anthocyanin (TA) contents, along with the antioxidant and sensory characteristics, were continuously monitored during the treatment on a 24 h-interval basis, in order to identify possible changes in the quality of olives related...
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