Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

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 quali...

Full description

Bibliographic Details
Main Authors:	Rocío Gutiérrez-Escobar, María José Aliaño-González, Emma Cantos-Villar
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Series:	Molecules
Subjects:	phenolic compounds anthocyanidins flavonols flavanols wine quality
Online Access:	https://www.mdpi.com/1420-3049/26/3/718

Similar Items

Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing
by: Alessandra Francini, et al.
Published: (2013-09-01)

Methyl Jasmonate Applications in Viticulture: A Tool to Increase the Content of Flavonoids and Stilbenes in Grapes and Wines
by: Gastón Gutiérrez-Gamboa, et al.
Published: (2021-06-01)

Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines
by: Diego F. Paladines-Quezada, et al.
Published: (2019-10-01)

Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts
by: Ioannis Lambropoulos, et al.
Published: (2007-01-01)

Effect of nitrogen regulation on berry quality and flavonoids during veraison stage
by: Yueran Hui, et al.
Published: (2021-10-01)

Developmental Variation in Fruit Polyphenol Content and Related Gene Expression of a Red-Fruited versus a White-Fruited Fragaria vesca Genotype
by: Sutapa Roy, et al.
Published: (2018-10-01)

Influence of Yeast on Polyphenol Composition of Wine
by: Andrea Caridi, et al.
Published: (2004-01-01)

The Regulation of Floral Colour Change in <i>Pleroma Raddianum </i>(DC.) Gardner
by: Fernanda Mendes Rezende, et al.
Published: (2020-10-01)

Effect of fermentation conditions on content of phenolic compounds in red wine
by: Puškaš Vladimir S., et al.
Published: (2005-01-01)

Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China
by: Bao Jiang, et al.
Published: (2012-07-01)

Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines
by: Soyollkham Badamtsetseg, et al.
Published: (2011-08-01)

A Guide to the Variability of Flavonoids in Brassica oleracea
by: Vera Mageney, et al.
Published: (2017-02-01)

ANTIOXIDANT PROPERTIES OF THE BESTSELLING SLOVAK RED WINES
by: Silvia Čéryová, et al.
Published: (2012-02-01)

Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines
by: Qiu-Hong Pan, et al.
Published: (2008-12-01)

Phenolic Compounds as Markers of Wine Quality and Authenticity
by: Vakarė Merkytė, et al.
Published: (2020-12-01)

Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition
by: Christofi, S., et al.
Published: (2022)

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees
by: Jasna Lužar, et al.
Published: (2016-10-01)

Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines
by: Georgiana-Diana Dumitriu (Gabur), et al.
Published: (2021-03-01)

POLYPHENOLIC CONTENT AND ANTIOXIDATIVE ACTIVITY OF WINES FROM THE SOBRANCE WINE REGION
by: Eva Špakovská, et al.
Published: (2012-10-01)

A Review of Representative Methods Used in Wine Authentication
by: Andreea Popîrdă, et al.
Published: (2021-03-01)

Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China
by: Bao JIANG, et al.
Published: (2018-11-01)

Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
by: M. C. Díaz-Maroto, et al.
Published: (2021-01-01)

Early Leaf Removal Increases Berry and Wine Phenolics in Cabernet Sauvignon Grown in Eastern Serbia
by: Dejan Stefanovic, et al.
Published: (2021-01-01)

Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer
by: Colin E. Champ, et al.
Published: (2019-04-01)

Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition
by: María Navarro, et al.
Published: (2020-07-01)

Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine
by: Justyna Samoticha, et al.
Published: (2019-11-01)

Polyphenolic Compounds in Wine and Beer
Published: (2022)

Elemental Analysis and Phenolic Profiles of Selected Italian Wines
by: Paola Fermo, et al.
Published: (2021-01-01)

Determination of Phenolic Compounds in Wines
by: Charalampos Proestos, et al.
Published: (2012-04-01)

Réactivité de polyphénols du vin sous conditions oxydantes : hémisynthèse des mongolicaïnes, et d’adduits entre polyphénols et thiols odorants
by: Petit, Emilie
Published: (2013)

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine
by: Xiangyu Sun, et al.
Published: (2017-05-01)

Mechanism of action of phosphororganic insecticides on qualitative wine components of red grapes varieties
by: N. T. Siyukhova, et al.
Published: (2017-09-01)

PHENOLIC COMPOUNDS OF CABERNET SAUVIGNON RED WINE ASSORTMENT FROM DRAGASANI AREA
by: Stǎnilǎ Andreea, et al.
Published: (2020-05-01)

Secondary metabolite production in Hypericum perforatum L. cell suspensions upon elicitation with fungal mycelia from Aspergillus flavus
by: Gadzovska-Simic Sonja, et al.
Published: (2012-01-01)

Reproductive and developmental outcomes, and influence on maternal and offspring tissue mineral concentrations, of (−)-epicatechin, (+)-catechin, and rutin ingestion prior to, and during pregnancy and lactation in C57BL/6J mice
by: Mary N.R. Lesser, et al.
Published: (2015-01-01)

The Potential Role of Flavonoids in Ameliorating Diabetic Cardiomyopathy via Alleviation of Cardiac Oxidative Stress, Inflammation and Apoptosis
by: Fatin Farhana Jubaidi, et al.
Published: (2021-05-01)

Wine Lees as a Source of Antioxidant Compounds
by: María José Jara-Palacios
Published: (2019-02-01)

Appreciation and «on-line» comparison of colour and phenolic structure of red wines
by: Jacques Blouin, et al.
Published: (2002-03-01)

Polyphenolic Compounds in Wine and Beer
Published: (2023)

Contribution of Red Wine Consumption to Human Health Protection
by: Lukas Snopek, et al.
Published: (2018-07-01)