Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate.

Autor: Gordillo B; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: bgordillo@us.es., Rivero FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: frivero@us.es., Jara-Palacios MJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjara@us.es., González-Miret ML; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: miret@us.es., Heredia FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: heredia@us.es.

Publikováno v: Food chemistry [Food Chem] 2021 Jun 01; Vol. 346, pp. 128919. Date of Electronic Publication: 2021 Jan 05.

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins.

Autor: Escudero-Gilete ML; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Hernanz D; Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Galán-Lorente C; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Jara-Palacios MJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. mjara@us.es.; Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. mjara@us.es.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2019 Aug 09; Vol. 8 (8). Date of Electronic Publication: 2019 Aug 09.

Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines.

Autor: Rivero FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: frivero@us.es., Jara-Palacios MJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjara@us.es., Gordillo B; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: bgordillo@us.es., Heredia FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: heredia@us.es., González-Miret ML; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: miret@us.es.

Publikováno v: Food chemistry [Food Chem] 2019 Jan 30; Vol. 272, pp. 329-336. Date of Electronic Publication: 2018 Aug 04.

Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools.

Autor: Nogales-Bueno J; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Baca-Bocanegra B; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Jara-Palacios MJ; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: heredia@us.es.

Publikováno v: Food chemistry [Food Chem] 2017 Apr 15; Vol. 221, pp. 1685-1690. Date of Electronic Publication: 2016 Oct 27.

Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.

Autor: Cejudo-Bastante MJ; Food Colour and Quality Lab., Dept. Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjcejudo@us.es., Rodríguez-Morgado B; Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain. Electronic address: bromo@us.es., Jara-Palacios MJ; Food Colour and Quality Lab., Dept. Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjara@us.es., Rivas-Gonzalo JC; Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E-37007 Salamanca, Spain. Electronic address: jcrivas@usal.es., Parrado J; Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain. Electronic address: parrado@us.es., Heredia FJ; Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain. Electronic address: heredia@us.es.

Publikováno v: Food chemistry [Food Chem] 2016 Oct 15; Vol. 209, pp. 348-57. Date of Electronic Publication: 2016 Apr 21.