RT info:eu-repo/semantics/bookPart
T1 Phenolic compounds in wine: types, color effects and research.
A1 Heras Roger, Jesús Enrique de las
A1 Díaz Romero, Carlos
A1 Darias Martín, Jacinto
K1 Phenolic compounds
K1 metabolites
K1 cardiovascular protectors
AB Wine is one of the most researched beverages due to its outstanding phenolic content. Phenolic compounds are responsible for the sensory attributes of wine, such as color and structure, and for health benefits derived from its consumption. The most studied substances are anthocyanins and flavones (related to color), tannins (causing astringency) and stilbenoids (antioxidants and cardiovascular protectors). Wine’s phenolic compounds are important not only because of their high levels, but also their variability and heterogeneity, since they depend on geographic origin, grape variety and winemaking techniques. The different types of wine (white, red, rosé, naturally sweet, fortified, etc.) show different phenolic profiles in constant change during wine aging. Due to the various chemical equilibriums involved, even differences between vintages, oak or bottle storage can be observed in the phenolic content. In this chapter the main phenolic compounds present in wines are reviewed, in addition to their interactions and related effects, such as color stabilization, antioxidant capacity and wine structure.
PB Nova Science Publishers, Inc.
SN 978-1-53612-033-2
YR 2017
FD 2017
LK http://riull.ull.es/xmlui/handle/915/36115
UL http://riull.ull.es/xmlui/handle/915/36115
LA en
DS Repositorio institucional de la Universidad de La Laguna
RD 31-may-2024