A5031250591- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
- Microencapsulation and Drying Processes
- Pomegranate: compositions and health benefits
- Drug Solubulity and Delivery Systems
- Polysaccharides Composition and Applications
- Botanical Research and Applications
University of Bonn
2021-2025
This study aimed to provide a comprehensive understanding of the acute and subacute safety phytochemical profile pomegranate leaves, aligning with growing interest in sustainable, plant‐based therapeutics. The composition, toxicity spray‐dried hydroethanolic extract from leaves (SDE) were investigated using experimental animal models. Utilizing UV‐visible spectrophotometry liquid chromatography‐mass spectrometry (LC‐MS), diverse array tannins flavonoids, totaling 38 compounds, was...
Grape cell wall polysaccharides influence the extraction of phenolic compounds during winemaking and consequently polyphenol concentrations in final wine. During ripening, both compound groups undergo pronounced structural compositional changes, resulting a dynamic change extractability. from different ripe grapes were added to fermentations Cabernet Sauvignon Pinot noir grapes. Polyphenol-polysaccharide interactions affected tannins monomeric flavanols wines depending on maturity...
Potential alcohol, as obtained by grape maturity, affects the extraction of phenolics during winemaking. The extent to which potential alcohol is correlated phenolic and sensory characteristics red wine was investigated. Decoupling ripening kinetics constituents due climate change emphasizes this question. impact naturally maturity or adjusted sugar addition, representing high but low on investigated for two varieties over vintages. Enhancement late harvest conditions did not achieve made...
Anthocyanins, tannins, and polymeric pigments, which are formed during red wine aging, arguably the most important phenolic constituents of wine, because they provide color, color stability, mouthfeel properties like astringency. The extraction polyphenols is accompanied with grape-derived pectic polysaccharides leading to interactions between two compound classes fermentation aging affecting tannin pigment precipitability. Thereby, implications for quality dependent on structural features...
Condensed tannins and polymeric pigments are essential red wine components that contribute to color stability, taste, mouthfeel. Phenolic polymers in consist of flavan-3-ol monomers anthocyanins cause the perception astringency. Due chemical heterogeneity proanthocyanidin polymers, analytical tools determine polymers' structural features limited. Incorporation increases complexity even more makes it almost impossible assess influence structure on perceived To better understand diversity this...
Over the last 20 years in Pfalz region of Germany, GDD were highest vintages 2018-2020. To visualize effect climate change for development TSS and TAwere documented during Pinot noir grape ripening 1998-2021. It was observed that causes sooner accelerated ripening, however, or not connected with each other. The presented study investigated impact on berry physiology development, heterogeneity clusters, changes constituent concentrations their extractability progressing maturity. Cabernet...