Wine and grape polyphenols - A chemical perspective (vol 44, pg 3134, 2011)

• Type: Article in International Scientific Journal
• Date: 2013

Authors

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

Journal

Title: Tetrahedron Letters

Vol. 54

Pages: 1843-1858

ISSN: 0040-4039

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 233 Citations

Scopus - 10 Citations

Other information

Authenticus ID: P-008-J17

DOI: 10.1016/j.foodres.2013.08.001

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) 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. (C) 2013 Published by Elsevier Ltd.

Language: English

Type (Professor's evaluation): Scientific