Keywordsplantains; losses; extraction; response surface methodology; wine; polyphenols; wine; cyclic voltammetry; PEDOT; wine; microorganisms; phenols; sulfite; growth inhibition; syringaldehyde; resveratrol; laccase; phenolics; betacyanin; ascorbic acid; Beta vulgaris L.; Citrus X sinensis; wine spirit; ageing; wooden barrels; oak wood; chestnut wood; toasting level; phenolic composition; chromatic characteristics; sensory properties; antioxidant activity; not-from-concentrate juice; Vaccinium ashei; juice processing; anthocyanins; anthocyanidins; grape juice; thermomaceration; antioxidants; polyphenols; Vitis vinifera; pulsed electric field; polyphenolic extraction; red winemaking; color intensity; grape juice; phenolic compounds; antioxidant activity; bioactive compounds; sensory analysis; n/a
