Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/3523
Título: Wine and grape polyphenols — a chemical perspective
Autor: Garrido, Jorge
Borges, Fernanda
Palavras-chave: Grapes
Wine
Non-volatile phenolic composition
Chemical modifications
Data: 2013
Editora: Elsevier
Relatório da Série N.º: Food Research International; Vol. 54, Issue 2
Resumo: 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.
Peer review: yes
URI: http://hdl.handle.net/10400.22/3523
ISSN: 0963-9969
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0963996913004353
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