Wine and grape polyphenols-A chemical perspective

• Type: Article in International Scientific Journal
• Date: 2011

Authors

garrido, jorge (Author) Other; borges, fernanda (Author) FCUP

Journal

Title: Food Research International

Vol. 44

Pages: 3134-3148

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 35 Citations

Scopus - 34 Citations

Other information

Authenticus ID: P-002-J0B

DOI: 10.1016/j.foodres.2011.08.010

Abstract (EN): 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) is 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 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 the present study. (C) 2011 Elsevier Ltd. All rights reserved.

Language: English

Type (Professor's evaluation): Scientific