Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives

Stefova, Marina and Ivanova, Violeta (2011) Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives. In: Fruit and Cereal Bioactives: Sources, Chemistry, and Applications. CRC Press, Taylor & Francis Group, pp. 409-427.

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Abstract

Polyphenols are a large and complex group of compounds responsible for the characteristics, quality and colour of grape and wine, especially for red ones. Polyphenolic composition has been extensively studied and a large family of structures have been identified in grape and wine. These compounds can affect the appearance, taste, mouth-feel, fragrance and antimicrobial properties of wine. In addition, polyphenols were confirmed to be the key compounds responsible for the antioxidant potential of wine.

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
URI: https://eprints.ugd.edu.mk/id/eprint/447

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