Wine and grape polyphenols — a chemical perspective
Data(s) |
30/01/2014
30/01/2014
2013
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Resumo |
Phenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wine. The phenolic content and composition of grape processed products (wine) are greatly influenced by the technological practice to which grapes are exposed. During the handling and maturation of the grapes several chemical changes may occur with the appearance of new compounds and/or disappearance of others, and consequent modification of the characteristic ratios of the total phenolic content as well as of their qualitative and quantitative profile. The non-volatile phenolic qualitative composition of grapes and wines, the biosynthetic relationships between these compounds, and the most relevant chemical changes occurring during processing and storage will be highlighted in this review. |
Identificador |
http://dx.doi.org/10.1016/j.foodres.2013.08.002 0963-9969 |
Idioma(s) |
eng |
Publicador |
Elsevier |
Relação |
Food Research International; Vol. 54, Issue 2 http://www.sciencedirect.com/science/article/pii/S0963996913004353 |
Direitos |
openAccess |
Palavras-Chave | #Grapes #Wine #Non-volatile phenolic composition #Chemical modifications |
Tipo |
article |