Table of Contents
Table of Contents
Preface
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)
Index