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Artículo
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
(American Chemical Society, 2017)
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids ...
Artículo
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
(Elsevier, 2016)
Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics. Proanthocyanidin composition was studied using HPLC-MS for oligomers ...
Artículo
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
(Springer, 2019)
Determining phenolic compounds of wood and its extractability to the hydroalcoholic medium is important in the oenological industry. The method proposed in this study copes with this issue in an in situ, non-destructive, ...