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 ...

We have recently proposed that ORAC (Oxygen Radical Absorbance Capacity) methods employing fluorescein (ORAC-FL) and pyrogallol red (ORAC-PGR) as target molecules could be considered as complementary indexes. In particular, ...

© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)Astringency is a sensory attribute, related to the ...

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 ...