Results 21 to 30 of about 6,093 (195)

Caracterização dos taninos condensados das espécies maniçoba (Manihot pseudoglazovii), flor-de-seda (Calotropis procera), feijão-bravo (Capparis flexuosa, L) e jureminha (Desmanthus virgatus) Characterization of condensed tannin of the species maniçoba (Manihot pseudoglaziovii), flor-de-seda (Calotropis procera), feijão-bravo (Capparis flexuosa) and jureminha (Desmanthus virgatus)

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2007
Caracterizaram-se os taninos condensados (TC) e determinaram-se a composição bromatológica e a digestibilidade in vitro da matéria seca (DIVMS) das espécies maniçoba (Manihot pseudoglazovii Pax & Hoffman), flor-de-seda (Calotropis procera), feijão-bravo (
S.E.S.B.S. Cruz, P.M.G. Beelen, D.S. Silva, W.E. Pereira, R. Beelen, F.S. Beltrão   +5 more
doaj   +1 more source

The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Agronomy, 2021
The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine.
Gianluca Allegro, Chiara Pastore, Gabriele Valentini, Ilaria Filippetti   +3 more
doaj   +1 more source

Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines

Applied Sciences, 2021
(1) Background: most premium red wines are rich in tannins but the effect of chitosan on these macromolecules is unknown. In this work, the effect of a treatment with 0.5 g/L of chitosan on red wines, W, enriched with condensed tannins, CT, ellagitannins,
Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti   +5 more
doaj   +1 more source

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Molecules, 2019
Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines ...
Susana Río Segade, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle, Simone Giacosa   +5 more
doaj   +1 more source

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Molecules, 2019
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the ...
Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira   +5 more
doaj   +1 more source

Phenotypic Characterization of Postharvest Fruit Qualities in Astringent and Non-astringent Persimmon (Diospyros kaki) Cultivars

Frontiers in Genetics, 2021
Phenotypic characterization of postharvest traits is essential for the breeding of high-quality fruits. To compare postharvest traits of different genetic lines, it is essential to use a reference point during fruit development that will be common to all
Akhilesh Yadav, Anton Fennec, Changfei Guan, Yong Yang, Bettina Kochanek, David Israel, Anat Izhaki, Shmuel Zilkah, Haya Friedman   +8 more
doaj   +1 more source

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

Molecules, 2020
Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has ...
Luigi Picariello, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, Angelita Gambuti   +5 more
doaj   +1 more source

Genome-Wide Identification of Tannase Genes and Their Function of Wound Response and Astringent Substances Accumulation in Juglandaceae

Frontiers in Plant Science, 2021
Tannins are important polyphenol compounds with different component proportions in different plant species. The plants in the Juglandaceae are rich in tannins, including condensed tannins and hydrolyzable tannins.
Jianhua Wang, Ketao Wang, Shiheng Lyu, Jianqin Huang, Chunying Huang, Yulin Xing, Yige Wang, Yifan Xu, Peipei Li, Junyan Hong, Jianwei Xi, Xiaolin Si, Hongyu Ye, Yan Li   +13 more
doaj   +1 more source

Diversity of Fruit Quality in Astringent and Non−Astringent Persimmon Fruit Germplasm

Horticulturae, 2022
Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of cultivation in China. So far, a total of approximately 1000 varieties have been found in China. To systematically evaluate the diversity of persimmon fruit quality, 22 quality measures of appearance, intrinsic, and sensory quality were evaluated using 61 typical ...
Weijuan Han, Qi Zhang, Tingting Pu, Yiru Wang, Huawei Li, Ying Luo, Taishan Li, Jianmin Fu   +7 more
openaire   +2 more sources

Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective

Food Chemistry Advances
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin,
M Anjaly Shanker, Reshma Krishnan, Gopika S Kumar, Thasniya Mohammed, Arunima Suresh Hymavathi, Rosamma, Nivedya Ragesh, Sony George, Sandeep Singh Rana, S Abdullah   +9 more
doaj   +1 more source