José Miguel Hernández-Hierro

TL;DR: Spectral data have been correlated with grape skin total phenolic concentration, sugar concentration, titratable acidity and pH by modified partial least squares regression (MPLS) using a number of spectral pre-treatments and different sets of calibration to present a good potential for a fast and reasonably inexpensive screening of these parameters in intact grapes.

TL;DR: In this article, the authors evaluated the mouthfeel characteristics of wine phenolic compounds (catechin, epicatechin, coumaric acid, caffeic acid and gallic acid) using a labelled magnitude scale for rating the intensity of perceived sensations.

TL;DR: In this article, the potential of near infrared spectroscopy (NIRS) to determine the content of phenolic compounds in red grapes has been evaluated using Modified Partial Least Squares (MPLS) regression.

TL;DR: The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening and three different contents of soluble solids within each stage, showing total insoluble material exhibits the biggest opposition to Anthocyanin extraction.

TL;DR: The aim of this work has been to determine the correlations between sensory analysis, colour and content of main flavanols present in seeds and the obtained results were correlated with CIELab colour parameters, perceived colour, hardness of the seed, tannic intensity and astringency.