Influence of matter other than grapes on quercetin evolution and wine polyphenols

Matter other than grapes (MOG), such as leaves and stems, is increasingly present in mechanically harvested fruit and is known to affect wine quality. This study investigated how MOG levels below 3 % (w/v), which is the threshold considered acceptable for quality wine by industry standards, impact...

書目詳細資料
發表在:	OENO One
Main Authors:	Shuyan Liu, Luca Boschian, Andrea Culetic, Daniele Pizzinato, Celine Sparrow, Simone
格式:	Article
語言:	英语
出版:	International Viticulture and Enology Society 2025-05-01
主題:	Macrowine 2025 quercetin evolution matter other than grape (MOG) grape leaves wine fermentation polyphenols
在線閱讀:	https://oeno-one.eu/article/view/8491

相似書籍

Screening of Italian red wines for quercetin precipitation risk index
由: Angelita Gambuti, et al.
出版: (2025-05-01)

Comparison of the principal production methods for dealcoholised wine based on analytical parameters
由: Lorenzo Italiano, et al.
出版: (2025-06-01)

Characterization of Polyphenols in a Sicilian Autochthonous White Grape Variety (PDO) for Monitoring Production Process and Shelf-Life of Wines
由: Mattia Rapa, et al.
出版: (2022-11-01)

Antimutagenic activity of raw materials and by-products by production of grape wines
由: JIŘÍ TOTUŠEK, et al.
出版: (2008-12-01)

Ozone and Bioactive Compounds in Grapes and Wine
由: Margherita Modesti, et al.
出版: (2021-11-01)

Wine Grapes Ripening: A Review on Climate Effect and Analytical Approach to Increase Wine Quality
由: Maria Inês Rouxinol, et al.
出版: (2023-07-01)

Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape
由: Modesti Margherita, et al.
出版: (2024-02-01)

Content of Polyphenolic Compounds and Antioxidant Potential of Some Bulgarian Red Grape Varieties and Red Wines, Determined by HPLC, UV, and NIR Spectroscopy
由: Milena Tzanova, et al.
出版: (2020-06-01)

From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine
由: Tomislav Pavlešić, et al.
出版: (2022-01-01)

Polyphenolic compounds in Sauvignon Blanc - from grapes to wine
由: Davin Williams, et al.
出版: (2025-01-01)

Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy)
由: Carmine Negro, et al.
出版: (2021-09-01)

Pilot-scale assessment of native Uruguayan yeast strains for Tannat wine fermentation
由: Stefani de Ovalle, et al.
出版: (2025-05-01)

Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits
由: Katarina Delić, et al.
出版: (2024-11-01)

Chemical composition of red wines made from hybrid grape and common grape (Vitis vinifera L.) cultivars; pp. 444–453
由: Priit Pedastsaar, et al.
出版: (2014-11-01)

High-Throughput Quantification of 32 Bioactive Antioxidant Phenolic Compounds in Grapes, Wines and Vinification Byproducts by LC–MS/MS
由: Eleni D. Myrtsi, et al.
出版: (2021-07-01)

Environmental impact of organic and conventional wine grape production, a case study from Wuwei wine region, Gansu Province, China
由: Yaolin Wang, et al.
出版: (2023-10-01)

Untargeted Metabolomics Discriminates Grapes and Wines from Two Syrah Vineyards Located in the Same Wine Region
由: M. Margarida Baleiras-Couto, et al.
出版: (2023-02-01)

Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
由: Carlos Romero, et al.
出版: (2021-10-01)

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region
由: Pin-He Liu, et al.
出版: (2018-06-01)

Effect of grape wine-making by-product extract addition on the quality of dry white wine during storage period
由: WANG Yong, ZHU Zheng, LI Zhuoyu, YU Ran
出版: (2024-08-01)

Grape Infusions: Between Nutraceutical and Green Chemistry
由: Alice Vilela, et al.
出版: (2021-08-01)

Microbial diversity of Syrah grapes cultivated for winter wine production in Minas Gerais, Brazil
由: Nathasha de Azevedo Lira, et al.
出版: (2023-12-01)

California wine grape growers need support to manage risks from wildfire and smoke
由: Emily Zakowski, et al.
出版: (2023-07-01)

The role of protein-phenolic interactions in the formation of red wine colloidal particles
由: Matteo Marangon, et al.
出版: (2025-04-01)

Postharvest Water Loss of Wine Grape: When, What and Why
由: Chiara Sanmartin, et al.
出版: (2021-05-01)

What grapes and wines to expect with the drought?
由: Mercedes Fourment, et al.
出版: (2023-06-01)

A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
由: Catarina Pereira, et al.
出版: (2022-12-01)

Adjusting Irrigation Scheduling to Improve Growth, Yield and Quality of Wine Grapes in East-Foot of Helan Mountain in Ningxia
由: LEI Jinyin, et al.
出版: (2021-09-01)

Mycobiota in Traditional Grapes and Grape for Ice Wine Production Cultivated in Slovakia
由: Soňa Felšöciová, et al.
出版: (2023-09-01)

Identifying Major Drivers of Antioxidant Activities in Complex Polyphenol Mixtures from Grape Canes
由: Manon Ferrier, et al.
出版: (2022-06-01)

Phenological Performance, Thermal Demand, and Qualitative Potential of Wine Grape Cultivars Under Double Pruning
由: Carolina Ragoni Maniero, et al.
出版: (2025-06-01)

Influence of inactive yeasts on polyphenolic composition of Plavina grapes
由: Valentina Tuščić, et al.
出版: (2021-10-01)

Effect of Vineyard Location on Assyrtiko Grape Ripening in Santorini and Its Wine’s Characteristics
由: Aikaterini Karampatea, et al.
出版: (2025-03-01)

THE ROLE OF PROCYANIDINS IN GRAPES AND WINES: EFFECTS ON QUALITY AND COMPOSITION
由: ARSENI, Alexandra, et al.
出版: (2024-12-01)

Effect of Composting Treatment of Grape Branches on Wine Quality
由: TU Qian, DING Weikang, HUANG Yanping, LI Yuanyuan, LIU Shiqiu, MIN Xuwu, ZHENG Changhua, YUAN Chunlong
出版: (2024-03-01)

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes
由: Ana Ruiz-Rodríguez, et al.
出版: (2020-10-01)

Evaluation of New Grape Hybrids and French Cultivars for Wine Production
由: K Ranjitha, et al.
出版: (2014-06-01)

Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world
由: Shijian Bai, et al.
出版: (2025-02-01)

Valorization of grape (Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications
由: Jyoti Singh, et al.
出版: (2023-12-01)

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang
由: Xiaoyu Xu, et al.
出版: (2022-10-01)