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Authors
Advisor(s)
Abstract(s)
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.
Description
Keywords
Grapes Wine Non-volatile phenolic composition Chemical modifications
Citation
Publisher
Elsevier