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Characterization of Phenolic Compounds in Wine Lees

https://doi.org/10.3390/antiox7040048
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/(sici)1097-0010(199802)76:2<270::aid-jsfa945>3.0.co;2-9openalex-snapshot
A procedure to measure the antiradical efficiency of polyphenols
inferredcites →https://doi.org/10.1002/jsfa.2740610205openalex-snapshot
Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods
inferredcites →https://doi.org/10.1016/j.biortech.2007.10.004openalex-snapshot
Negative effect of discharging vinification lees on soils
inferredcites →https://doi.org/10.1016/j.fbp.2010.04.008openalex-snapshot
A review of the antioxidant potential of medicinal plant species
inferredcites →https://doi.org/10.1016/j.fm.2011.03.008openalex-snapshot
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.068openalex-snapshot
On the extraction and antioxidant activity of phenolic compounds from winery wastes
inferredcites →https://doi.org/10.1016/j.foodchem.2008.05.058openalex-snapshot
Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines
inferredcites →https://doi.org/10.1016/j.foodchem.2010.03.126openalex-snapshot
Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system
inferredcites →https://doi.org/10.1016/j.foodchem.2010.10.102openalex-snapshot
Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.141openalex-snapshot
Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv
inferredcites →https://doi.org/10.1016/j.jclepro.2008.12.005openalex-snapshot
Recovery of organic wastes in the Spanish wine industry. Technical, economic and environmental analyses of the composting process
inferredcites →https://doi.org/10.1016/j.lwt.2008.03.008openalex-snapshot
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
inferredcites →https://doi.org/10.1016/j.talanta.2006.03.050openalex-snapshot
Radical scavenging ability of polyphenolic compounds towards DPPH free radical
inferredcites →https://doi.org/10.1016/j.tifs.2003.07.004openalex-snapshot
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
inferredcites →https://doi.org/10.1016/j.tifs.2006.05.003openalex-snapshot
Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
inferredcites →https://doi.org/10.1021/jf001030oopenalex-snapshot
Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol
inferredcites →https://doi.org/10.1021/jf063674nopenalex-snapshot
High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format
inferredcites →https://doi.org/10.1021/jf2008056openalex-snapshot
Stilbenes and Tyrosol as Target Compounds in the Assessment of Antioxidant and Hypolipidemic Activity of Vitis vinifera Red Wines from Southern Brazil
inferredcites →https://doi.org/10.1021/jf960836eopenalex-snapshot
Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes
inferredcites →https://doi.org/10.1021/jf980607nopenalex-snapshot
Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines
inferredcites →https://doi.org/10.1021/jf990146lopenalex-snapshot
Antioxidant Activity of Plant Extracts Containing Phenolic Compounds
inferredcites →https://doi.org/10.1111/j.1755-0238.2006.tb00042.xopenalex-snapshot
Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis
inferredcites →https://doi.org/10.5344/ajev.1992.43.1.63openalex-snapshot
Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines
inferredcites →https://doi.org/10.5344/ajev.1993.44.4.409openalex-snapshot
Environmental and Management Practices Affecting Grape Composition and Wine Quality - A Review
inferredcites →https://doi.org/10.5344/ajev.2005.56.3.197openalex-snapshot
A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4163565openalex-extracted
Effects of Magnetization with Neodymium Magnets Treatment on Blueberry Wine Aging
inferred← citeshttps://doi.org/10.1007/10_2025_281openalex-snapshot
Sustainable Approaches in Viticulture: From Wastes and Side Streams to High-Value Products
inferred← citeshttps://doi.org/10.1007/s11157-025-09718-6openalex-snapshot
Active ingredients in waste of distillers’ grains and their resource utilization
inferred← citeshttps://doi.org/10.1007/s11696-021-01799-1openalex-snapshot
How to express the antioxidant properties of substances properly?
inferred← citeshttps://doi.org/10.1007/s12649-024-02524-1openalex-snapshot
Valorization of Wine Lees: Assessment of Antioxidant, Antimicrobial and Enzyme Inhibitory Activity of Wine Lees Extract and Incorporation in Chitosan Films
inferred← citeshttps://doi.org/10.1007/s40495-020-00217-6openalex-snapshot
Bioavailability of Tannins and Other Oligomeric Polyphenols: a Still to Be Studied Phenomenon
inferred← citeshttps://doi.org/10.1007/s43450-025-00704-1openalex-snapshot
Development of Phytocosmetic Photoprotective Nanoemulsion Containing Winery Industry Waste
inferred← citeshttps://doi.org/10.1016/b978-0-12-819242-9.00008-7openalex-snapshot
Potential value-added products from wineries residues
inferred← citeshttps://doi.org/10.1016/j.biortech.2021.125989openalex-snapshot
Integrated biorefinery development using winery waste streams for the production of bacterial cellulose, succinic acid and value-added fractions
inferred← citeshttps://doi.org/10.1016/j.fbio.2022.102332openalex-snapshot
Effects of magnetization with neodymium magnets treatment on blueberry wine ageing
inferred← citeshttps://doi.org/10.1016/j.fbp.2019.06.020openalex-snapshot
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees
inferred← citeshttps://doi.org/10.1016/j.fbp.2022.05.005openalex-snapshot
Residues from grapevine and wine production as feedstock for a biorefinery
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125135openalex-snapshot
Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135645openalex-snapshot
Biological and pharmacological aspects of tannins and potential biotechnological applications
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137523openalex-snapshot
A dual-functional single-atom Fe nanozyme-based sensitive colorimetric sensor for tannins quantification in brandy
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146118openalex-snapshot
White wine lees as a source of antioxidants: Insights into their chemical profile
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2025.112932openalex-snapshot
A three-phase mathematical model to monitor alcoholic fermentation and phenolic extraction of Vitis Vinifera L. red wines
inferred← citeshttps://doi.org/10.1016/j.scp.2022.100670openalex-snapshot
Pretreatment/fractionation and characterization of winery waste streams within an integrated biorefinery concept
inferred← citeshttps://doi.org/10.1016/j.scp.2024.101780openalex-snapshot
Valorization of the solid fraction of wine lees through optimized accelerated autolysis: Effect of temperature, pH and solid concentration on free-amino acid concentration
inferred← citeshttps://doi.org/10.1080/10408398.2025.2525441openalex-snapshot
From waste to worth: wine lees composition and applications in research and industry
inferred← citeshttps://doi.org/10.1088/1755-1315/937/2/022097openalex-snapshot
Research on phenol complex infrared dried grape pomace
inferred← citeshttps://doi.org/10.1155/2022/8368992openalex-snapshot
Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity
inferred← citeshttps://doi.org/10.18002/10612/12513openalex-snapshot
Estrategias para la mejora de la digestión anaerobia: integración de procesos electroquímicos y bioelectroquímicos = Strategies for improving anaerobic digestion: integration of electrochemical and bioelectrochemical processes
inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.2.7178openalex-snapshot
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy
inferred← citeshttps://doi.org/10.3390/ani12243540openalex-snapshot
Potential of Agroindustrial By-Products to Modulate Ruminal Fermentation and Reduce Methane Production: In Vitro Studies
inferred← citeshttps://doi.org/10.3390/antiox11122335openalex-snapshot
Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds
inferred← citeshttps://doi.org/10.3390/antiox12040931openalex-snapshot
Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts
inferred← citeshttps://doi.org/10.3390/antiox9111074openalex-snapshot
Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery
inferred← citeshttps://doi.org/10.3390/app15073648openalex-snapshot
Sustainable Valorization of Wine Lees: From Waste to Value-Added Products
inferred← citeshttps://doi.org/10.3390/beverages11030060openalex-snapshot
Impact of Foliar Application of Winemaking By-Product Extracts in Tempranillo Grapes Grown Under Warm Climate: First Results
inferred← citeshttps://doi.org/10.3390/beverages12050056openalex-snapshot
Fumaric Acid as an Alternative to Sulphur Dioxide in Conventional and Skin-Macerated White Winemaking
inferred← citeshttps://doi.org/10.3390/cosmetics10020058openalex-snapshot
Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals
inferred← citeshttps://doi.org/10.3390/fermentation8120689openalex-snapshot
Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition
inferred← citeshttps://doi.org/10.3390/foods13132060openalex-snapshot
Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review
inferred← citeshttps://doi.org/10.3390/foods9040472openalex-snapshot
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
inferred← citeshttps://doi.org/10.3390/molecules28031186openalex-snapshot
A Concise Profile of Gallic Acid—From Its Natural Sources through Biological Properties and Chemical Methods of Determination
inferred← citeshttps://doi.org/10.3390/su18084040openalex-snapshot
Optimization of Antimicrobial Functionalization of Bacterial Cellulose Using Winery By-Products and Carboxymethyl Cellulose as Linker
inferred← citeshttps://doi.org/10.4236/fns.2023.1411071openalex-snapshot
Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties
inferred← citeshttps://doi.org/10.5821/dissertation-2117-420261openalex-snapshot
Recovery of phenolic compounds from olive mill and winery wastes: evaluation of extraction and membrane processing technologies
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