“…phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids (flavonols, flavones, flavanols, flavanones, isoflavones, proanthocyanidins), stilbenes, and lignans (Collin & Crouzet, 2011). Procyanidins are the major polyphenols class in pear (dessert and perry pear cultivars) (Guyot, Marnet, Le Bourvellec, & Drilleau, 2002;Le Bourvellec et al, 2013; where they contribute to astringency of perry. In perry processing, the use of fruit at the overripe stage is the normal practice to decrease the astringency and to increase colloidal stability during storage.…”