| Title: | Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review |
| Author(s): | Gutierrez-Escobar R; Aliano-Gonzalez MJ; Cantos-Villar E; |
| Address: | "IFAPA Rancho de la Merced, Consejeria de Agricultura, Ganaderia, Pesca y Desarrollo Sostenible, Junta de Andalucia, Canada de la Loba, 11471 Jerez de la Frontera, Cadiz, Spain" |
| DOI: | 10.3390/molecules26030718 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed" |
| Keywords: | Alcohols/chemistry Anthocyanins/analysis/*chemistry Antioxidants/*chemistry Flavonoids/chemistry Flavonols/analysis/chemistry Polyphenols/analysis/*chemistry Taste Wine/*analysis anthocyanidins extraction flavanols flavonols health benefits organoleptic p; |
| Notes: | "MedlineGutierrez-Escobar, Rocio Aliano-Gonzalez, Maria Jose Cantos-Villar, Emma eng RTA2015-00005-C02-01/Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria/ BES-2017-082253/Ministerio de Ciencia, Innovacion y Universidades/ FSE 2014-2020/European Social Fund/ Review Switzerland 2021/02/13 Molecules. 2021 Jan 30; 26(3):718. doi: 10.3390/molecules26030718" |
