Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines

• Tipo: Capítulo ou Parte de Livro
• Data: 2014

Autores

Ferreira, IMPLVO (Autor) FFUP; Pérez Palacios, MT (Autor) Outra

Livro

Título: Processing and Impact on Antioxidants in Beverages

Páginas: 3-14

ISBN: 9780124047389

Indexação

ISI Web of Knowledge

Scopus - 3 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica