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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

garrido, jorge (Autor) Outra; borges, fernanda (Autor) FCUP

Revista

Título: Tetrahedron Letters

Vol. 54

Páginas: 1843-1858

ISSN: 0040-4039

Editora: Elsevier

Indexação

ISI Web of Knowledge - 233 Citações

Scopus - 10 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica