Open access
Sep 2026
Upcycling pomegranate juice by-products into a new oenological tannin: wine color stabilization and sensory enhancement through pre-fermentation addition.
Oenological tannins are widely used in winemaking to enhance clarification, stabilize color, modulate mouthfeel, and prevent oxidation. Among emerging sources, tannins extracted from pomegranate peel (PPE), a food industry by-product rich in ellagitannins characterized by the distinctive gallagyl group, represent a pro...
Silvia D'Agostino, Lorenzo Cecchi, L. Pierguidi et al.
· Food Chemistry · 0 citations