Red wine phenolics: Reasons for their variation

• Type: Chapter or Part of a Book
• Date: 2009

Authors

Valentao, P (Author) FFUP; Guerra, L (Author) Other; Pereira, DM (Author) Other; Andrade, PB (Author) FFUP

Book

Title: Red Wine and Health

Pages: 53-90

ISBN: 9781606927182

Indexing

ISI Web of Knowledge

Scopus - 3 Citations

Other information

Authenticus ID: P-009-7ER

Abstract (EN): Phenolic compounds are natural constituents of grapes and wines. The determination of polyphenols composition of red wines has long been attracting the attention of scientists, due to its responsibility in the organoleptic characteristics, such as as flavour, colour, bitterness and astringency, which constitute important quality parameters of wine. In addition, beneficial effects on health of this grape product have been described, such as antioxidant, anti-inflammatory, antimicrobial and cardioprotective, for which phenolic compounds exert a determinant role. Wine phenolics belong to several groups: hydroxybenzoic and hydroxycinnamic acids and their derivatives, flavonoids, like anthocyanins, flavan-3-ols and flavonols, stilbens and tannins. The complex phenolics composition of red wine changes until its consumption and is affected by several factors, such as grape variety, environmental conditions, yeasts strains and fermentation, winemaking procedures, oxygenation, aging and storage. In this chapter the agents influencing the phenolic profiles of red wine are overviewed.

Language: English

Type (Professor's evaluation): Scientific