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Wine : phenolic composition, classification and health benefits

Author: Youssef El Rayess
Publisher: New York : Nova Publishers, [2014] ©2014
Series: Food and beverage consumption and health series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
7 Electronic books
Additional Physical Format: Print version:
Wine
New York : Nova Publishers, [2014]
(DLC) 2014939982
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Youssef El Rayess
ISBN: 9781633210592 1633210596
OCLC Number: 883039408
Description: 1 online resource.
Contents: WINE: PHENOLIC COMPOSITION,CLASSIFICATION AND HEALTH BENEFITS; WINE: PHENOLIC COMPOSITION,CLASSIFICATION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: GRAPE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY; ABSTRACT; INTRODUCTION; TYPES AND DISTRIBUTION OF POLYPHENOLS IN GRAPES: GENERAL APPROACH; ROLE OF PHENOLIC COMPOUNDS IN GRAPE ANTIOXIDANT CAPACITY; CONCLUSION; REFERENCES; Chapter 2: CHARACTERIZATION OF RED WINES POLYPHENOLICS EMPLOYING SENSORS AND BIOSENSORS; ABSTRACT; INTRODUCTION; POLYPHENOLS IN RED WINES. INFLUENCE OF PHENOLICS ON RED WINE ORGANOLEPTIC PROPERTIESELECTROANALYTICAL TECHNIQUES EMPLOYED IN ANALYSIS OF POLYPHENOLS IN WINE; FUTURE TRENDS AND PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: ANALYTICAL METHODS FOR WINE POLYPHENOLS ANALYSIS AND FOR THEIR ANTIOXIDANT ACTIVITY EVALUATION; ABSTRACT; INTRODUCTION; SPECTROSCOPIC ANALYSIS; SPECTROPHOTOMETRIC MEASUREMENT OF RED WINE COLOR; SPECTROPHOTOMETRIC MEASUREMENT FOR WINE POLYPHENOLS QUANTIFICATION; CHROMATOGRAPHIC TECHNIQUES FOR GRAPE AND WINE POLYPHENOLS SEPARATION AND QUANTIFICATION. ELECTROANALYTICAL TECHNIQUES FOR WINE POLYPHENOLS ANALYSISOVERVIEW OF THE ASSAY METHODS USED TO ESTIMATE WINE ANTIOXIDANT PROPERTIES; CHEMICAL ASSAY; COMPARISON OF CHEMICAL METHODS; BIOLOGICAL ASSAY; CONCLUSION; REFERENCES; Chapter 4: IMPACT OF WINEMAKING TECHNIQUES ON PHENOLIC COMPOUNDS COMPOSITION AND CONTENT OF WINE: A REVIEW; ABSTRACT; INTRODUCTION; IMPACT OF EXTRACTION PROCESSES AND PROCEDURES; MACERATION ENZYMES; EFFECT OF YEASTS AND BACTERIA; REACTION BETWEEN ANTHOCYANINS AND TANNINS: IMPACT OF MICRO-OXYGENATION; BARREL AGING; AGING ON LEES; FILTRATION AND MEMBRANE TECHNIQUES. FINING AGENTSCONCLUSION; REFERENCES; Chapter 5: RED WINE: A FUNCTIONAL BEVERAGE?; ABSTRACT; INTRODUCTION; TECHNOLOGICAL DETERMINANTS OF ANTIOXIDANT CONTENTS AND ACTIVITY IN GRAPES AND WINES; POLYPHENOLS BIOLOGICAL PROPERTIES; POLYPHENOL MECHANISMS OF ACTION AGAINST CHRONIC DISEASES; POLYPHENOL BIOAVAILABILITY AND DELIVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 6: WINE PHENOLS AND LACCASE: AN AMBIVALENT RELATIONSHIP; ABSTRACT; INTRODUCTION; POLYPHENOLS; BOTRYTIS CINEREA; FUNGAL LACCASES; BIOTECHNOLOGICAL ASPECTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES. Chapter 7: TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE COMPOUND IN WINESABSTRACT; INTRODUCTION; BIOSYNTHESIS OF RESVERATROL; FACTORS AFFECTING RESVERATROL CONTENT IN WINES; CURRENT ANALYTICAL METHODS; MOLECULARLY IMPRINTED POLYMERS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: QUALITY MAPPING: AN EXPLORATORY APPROACH FOR EVALUATING THE CHEMICALS DRIVING IN-MOUTH QUALITY IN RED WINES; ABSTRACT; INTRODUCTION; MATERIAL AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES.
Series Title: Food and beverage consumption and health series.
Responsibility: Youssef El Rayess, editor.

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