ArticleFood chemistry: X2024
Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Precision Enology Strategies to Enhance the Quality of Red Wine Color: The Synergistic Effect of pH and Selected Exogenous Grape Seed Tannins.Foods (Basel, Switzerland) · 2026Article
- Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging.Foods (Basel, Switzerland) · 2026Article
- Prefrontal hemodynamic responses to astringency aftertaste across alcoholic and alcohol-free matrices: A functional near-infrared spectroscopy study.Current research in food science · 2026Article
- Yeast extract foliar spray elicits divergent aroma-phenolics profiles in 'Cabernet Sauvignon' and 'Marselan' grapes and wines.Food chemistry: X · 2025Article
- Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes.Foods (Basel, Switzerland) · 2025Article
- Study on the astringent mechanism ofFood chemistry: X · 2025Article
- Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The clear juice fermentation technique for white wines suggests that white grape seeds, rich in flavan-3-ols and proanthocyanidins, are not effectively utilized in the winemaking process. This study incorporated 'Gewürztraminer' grape seeds into 'Cabernet Sauvignon' must before cold soak to investigate how the resultant red wines' phenolic compound profiles, color, and astringency were affected. The results showed that adding seeds primarily inhibited the leaching of flavan-3-ols from both skins and seeds. A significant increase in the levels of flavan-3-ols, tannins, and phenolic acids, as well as direct and aldehyde-bridged flavan-3-ol-anthocyanin polymers, were observed in the wines with additional seeds. This led to the improvement in the wine' red hue and its resistance to SO
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