Wine: Phenolic Composition, Classification and Health Benefits


Youssef El Rayess, PhD (Editor)
Department Food Industry and Technolgy, INP-ENSAT, France

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

Advances in the wine sector and especially in the phenolic compounds field have been spectacular over the last 20 years. Polyphenols are the second most abundant class of substances in nature. Wine phenolics are of considerable interest and receive more and more attention due to their properties (color, flavor, astringency, bitterness, enzymatic and non-enzymatic browning, haze formation, aging behavior…) and due to their bioactive functions (antioxidants, cardiovascular protective, anti-inflammatory, neuroprotective, anticancer…).

This book covers the chemistry of grapes and wine phenolics, the analytical methods for phenolic compounds analysis, the health benefits of wine phenolics and the revalorization of wine chain by-products in terms of polyphenols recovery. Included within the contents are cutting edge chapters on the impact of winemaking processes on the wine phenolic composition, the relationship between laccase and polyphenols, resveratrol as a major bioactive compound and the usage of phenolic compounds for assessing of wine authenticity. Written by a group of international scientists, this book provides up-to-date reviews, overviews and summaries of current research on the wine phenolics, as well as original research. This book is an important publication which will be of great use to enologists, chemists, process engineers, biochemists, pharmacologists and food scientists. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Grape Phenolic Composition and Antioxidant Capacity (pp. 1-40)
Fernanda Cosme and António M. Jordão (Institute for Biotechnology and Bioengineering – Centre of Genomics and Biotechnology, University of Trás-os-Montes and Alto Douro, School of Life Science and Environment, 5001-801 Vila Real, Portugal and others)

Chapter 2 – Characterization of Red Wines Polyphenolics Employing Sensors and Biosensors (pp. 41-70)
Irina Mirela Apetrei, Constantin Apetrei and Youssef El Rayess (Faculty of Medicine and Pharmacy, “Dunarea de Jos” University of Galati, Romania and others)

Chapter 3- Analytical Methods for Wine Polyphenols Analysis and for Their Antioxidant Activity Evaluation (pp. 71-102)
Youssef El Rayess, Reine Barbar, Eli Adjélé Wilson and Jalloul Bouajila (Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon and others)

Chapter 4 – Impact of Winemaking Techniques on Phenolic Compounds Composition and Content of Wine: A Review (pp. 103-130)
Chantal Ghanem, Lara Hanna-Wakim, Nancy Nehmé, Jean-Pierre Souchard, Patricia Taillandier and Youssef El Rayess (Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon and others)

Chapter 5- Red Wine: A Functional Beverage? (pp. 131-154)
Giovanna Giovinazzo, Ilaria Ingrosso, Mariana Tristezza, Francesco Grieco and Youssef El Rayess (National Research Council. – Institute of Sciences of Food Production (ISPA), Unit of Lecce, via Prov. Lecce-Monteroni, Lecce, Italy and others)

Chapter 6 – Wine Phenols and Laccase: An Ambivalent Relationship (pp. 155-186)
Harald Claus, Andrea Sabel and Helmut König (Institute of Microbiology and Wine Research, Johannes Gutenberg-University 55099 Mainz, Germany)

Chapter 7 – Trends on Analytical Methods for Resveratrol, a Major Bioactive Compound in Wines (pp. 187-204)
Maria João Cabrita, Nuno Martins, Bruno Soares, Ana Maria Costa Freitas and Raquel Garcia (ICAAM – Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Núcleo da Mitra, Évora, Portugal)

Chapter 8 – Quality Mapping: An Exploratory Approach for Evaluating the Chemicals Driving In-Mouth Quality in Red Wines (pp. 205-224)
María-Pilar Sáenz-Navajas, José Miguel Avizcuri, Purificación Fernández-Zurbano, Vicente Ferreira and Dominique Valentin (Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Valentin, Centre des Sciences du Goût et de l´Alimentation, Dijon, France and others)

Chapter 9 – Possibilities of the Use of Phenolic Compounds when Assessing the Authenticity of Wine Samples (pp. 225-244)
Pavel Pavloušek, Michal Kumšta and Jan Kupsa (Mendel University Brno, Faculty of Horticulture Lednice, Department of Viticulture and Enology, Valtická, Czech Republic)

Chapter 10 – Chemometric Methods for the Classification of White Wines (pp. 245-280)
José Manuel Camiña, Marianela Savio, Silvana Mariela Azcarate, Octavio Furlong and Eduardo Jorge Marchevsky (Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) and others)

Chapter 11 – Recovery of Phenolic Compounds from By-Products of the Winemaking Chain (pp. 281-312)
Maurizio Aceto, Marco Clericuzio and Bruno Burlando (Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy)

Chapter 12 – Extraction and Purification of Phenolic Compounds from By-Products of the Winemaking Process (pp. 313-330)
Sami Yammine, Rémy Ghidossi and Martine Mietton-Peuchot (Université de Bordeaux, USC 1219 Oenologie/INRA/IPB/UB, EA 4577, Unité de Recherche Oenologie. ISVV 210 Chemin de Leysotte, France)


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