Journal Pre-proof Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties Carolina Turnes Pasini Deolindo, Pablo Inocêncio Monteiro, Jânio Sousa Santos, Adriano Gomes Cruz, Márcia Cristina da Silva, Daniel Granato PII: S0023-6438(19)30835-7 DOI: https://doi.org/10.1016/j.lwt.2019.108493 Reference: YFSTL 108493 To appear in: LWT - Food Science and Technology Received Date: 24 April 2019 Revised Date: 2 August 2019 Accepted Date: 6 August 2019 Please cite this article as: Pasini Deolindo, C.T., Monteiro, Pablo.Inocê., Santos, Jâ.Sousa., Cruz, A.G., Cristina da Silva, Má., Granato, D., Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties, LWT - Food Science and Technology (2019), doi: https://doi.org/10.1016/j.lwt.2019.108493. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2019 Published by Elsevier Ltd.