Phenolic antioxidants in red dessert wine produced with innovative technology

PH-dependent forms of red wine anthocyanins as antioxidants.

Anthocyanins are one of the main classes of flavonoids in red wines, and they appear to contribute significantly to the powerful antioxidant properties of the flavonoids. In grapes and wines the anthocyanins are in the flavylium form. However, during digestion they may reach higher pH values, forming the carbinol pseudo-base, quinoidal-base, or the chalcone, and these compounds appear to be abs...

Phenolic antioxidants.

Phenolic Compounds: A Review of Their Possible Role as In Vivo Antioxidants of Wine*

Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties of phenolic compounds are important in determining their role as protective agents against free radical-mediated disease processes. This review discusses the principles of ox...

Phenolic antioxidants in wood smoke.

Ten prominent dimethoxyphenols were determined in birchwood smoke from choked and open laboratory burning and in chimney smoke from a tiled stove. The structures of the methoxyphenols are similar to those of the well-known tocopherol and ubiquinol antioxidants. The 2,6-dimethoxyphenols characterising hardwood smoke are stronger antioxidants than the corresponding 2-methoxyphenols present mainly...

Classification of Slovenian Wine According to Phenolic Antioxidants and Total Antioxidant Potential

Nowadays consumers and the food trade increasingly interested in the geographical origin quality of food products. Authentication origins of wine has become a more important task than ever The best determination of the region of origin is possible on the basis of the analytical profile of wine. made to find useful chemical markers, based on the analysis of individual phenolic antioxidants and t...