Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines

• Type: Chapter or Part of a Book
• Date: 2014

Authors

Ferreira, IMPLVO (Author) FFUP; Pérez Palacios, MT (Author) Other

Book

Title: Processing and Impact on Antioxidants in Beverages

Pages: 3-14

ISBN: 9780124047389

Indexing

ISI Web of Knowledge

Scopus - 3 Citations

Other information

Authenticus ID: P-00G-QYG

DOI: 10.1016/b978-0-12-404738-9.00001-5

Abstract (EN): Fortified wines are classified together because of their elevated alcohol content. They have wine spirits added at some stage during production. Because of their flavor intensity, they are consumed with meals, normally being served with aperitifs or desserts. The most common types of fortified wines are Port, Sherry, Madeira, Moscatel, and Marsala. Originating in the grapes, monomeric anthocyanins in young red wines contribute to the majority of color and the beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. Degradation of anthocyanins depends on several factors, namely, temperature, pH, sugars, the presence of oxygen, and ethanol content. Antioxidant activity in fortified wines is not necessarily correlated with the compounds present in the highest concentrations. Aging conditions play a major role in anthocyanin content and antioxidant characteristics of fortified wines.

Language: English

Type (Professor's evaluation): Scientific