Beverages, Vol. 5, Pages 48: Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup

Beverages, Vol. 5, Pages 48: Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup Beverages doi: 10.3390/beverages5030048 Authors: Alice Vilela Teresa Pinto Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine...

Beverages

Thu Aug 01, 2019 03:00

Beverages, Vol. 5, Pages 47: Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

Beverages, Vol. 5, Pages 47: Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking Beverages doi: 10.3390/beverages5030047 Authors: Marcos Maza Ignacio Álvarez Javier Raso Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted...

Beverages

Thu Aug 01, 2019 03:00