This is a really creative study presented by the University of Pécs – John-Lewis Zinia Zaukuu, PhD, Lajos Szente,, Miklós Poór, et al., who examined the effects of insoluble β-CD bead polymer (BBP) on the quality of red and white wines – evaluated the BBP-induced changes in the color, the total polyphenol content as well as in the trans-resveratrol and quercetin concentrations of wine samples. Furthermore, e-tongue analyses were also performed as a highly sensitive tool to examine the influence of BBP on the taste of wines.
