Phenolic Bioactives in Grapes and Grape-Based Products

Ivanova, Violeta and Stefova, Marina (2011) Phenolic Bioactives in Grapes and Grape-Based Products. In: Fruit and Cereal Bioactives: Sources, Chemistry, and Applications. CRC Press, Taylor & Francis Group, pp. 171-184.

Ivanova V-Chapter 8-Phenolic Bioactives in Grapes and Grape-Based Products.pdf

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Phenolic compounds, as very important constituents of grape and essential components for wine quality, have been extensively studied in recent years. Nutritional and beneficial health effects of polyphenolic compounds increased the attention of the scientists, which became a very important subject of investigation. Red and white grapes and wines have different phenolic composition, characteristic for each variety. Polyphenolic content of final wine depends on grape variety, but also on different wine-making procedures applied for production.

Item Type: Book Section
Subjects: Agricultural Sciences > Agricultural biotechnology
Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 06 Nov 2012 15:38
Last Modified: 28 Oct 2013 12:40

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