Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...

Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...

Wine is one of the most famous beverages in the world, and the principal wine producers worldwide are European countries, which are known as their high quality wines produced from Vitis vinifera grapes. In contrast to this ...

Aging is an enological technique usually employed with Vitis vinifera wines for improving and stabilizing wine sensory attributes like red wine color. However, red wines made from non-vinifera grape cultivars are considered ...

Sensory evaluation of wine color has not been extensively studied. There are few studies that relate wine color sensory evaluation with wine color measurements and there is not a wme color reference system, making wine ...

White wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, ...

Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC-MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated ...