Phenolic Bioactives in Grapes and Grape-Based Products
نویسندگان
چکیده
Polyphenols are a large and complex group of compounds responsible for the characteristics, quality, and color of grape and wine, especially for red ones. The polyphenolic composition has been extensively studied and a large family of structures have been identied in grapes and wine (Ribereau-Gayon 1965; Somers 1971; Nagel and Wulf 1979; Slinkard and Singleton 1984; Bourzeix et al. 1986; Cheynier and Rigaud 1986; Da Silva et al. 1991b; Prieur et al. 1994; Souquet et al. 1996) These compounds can affect the appearance, taste, mouth-feel, fragrance, and antimicrobial properties of wine. In addition, polyphenols were conrmed to be the key compounds responsible for the antioxidant potential of wine (Burns et al. 2000). Wines and grapes contain a number of polyphenolic constituents classied as avonoids and nonavonoids that contribute to wine sensory characteristics, especially to color, avor, and astringency and therefore, to the differences between red and white wines. The family of wine avonoids includes anthocyanins, avan-3-ols, avonols, and dihydroavonols, whereas the nonavonoids include phenolic acids (hydroxybenzoic and hydroxycinnamic acids (HCA) and their derivatives) and stilbenes. Red wines contain all the above phenolics, while white wines contain mainly phenolic acids and avanols. In particular, avan-3-ols (monomeric avan-3-ols and proanthocyanidins) confer the astringency and structure to the wine (Sarni-Manchado et al. 1999) and anthocyanins, as red pigments, are responsible for the color of the wines (Wulf and Nagel 1978). The grape phenolic composition and content is affected by several factors such as grape variety, ripening stage, climate, soil, place of growing, and vine cultivation. In addition, wine-making practices (maceration time, temperature, intensity of pressing, yeast, SO2-doses) affect the extraction of phenolic compounds from grapes and also enological treatments and aging when subsequent reactions in wine occur to inuence the wine phenolic composition. CONTENTS
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