Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. ...

Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...

Grape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the ...

Aims: To study the effects of water activity (aW; 0·99, 0·98, 0·97, 0·96 and 0·95), temperature (15, 25 and 30°C), incubation time (7–28 days), and their interactions on mycelial growth and alternariol (AOH), alternariol ...

A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael ...

Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final ...

Grapevine woody by-products contain bioactive substances, mainly phenolic compounds (PCs), whose beneficial health effects initially depends on their levels of intake and bioavailability. Therefore, in-vitro simulated ...

Fungi are the most important and prevalent plant pathogens. The infection of plants by several fungi causes destructive and important economical losses of crops in the field and fresh fruits and vegetables during storage ...