Polyphenolic Compounds in Wine and Beer

doi:10.3390/books978-3-0365-6127-1

Download Url(s)

https://mdpi.com/books/pdfview/book/6554

Contributor(s)

Nardini, Mirella (editor)

Language

English

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Abstract

This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

URI

https://directory.doabooks.org/handle/20.500.12854/95897

Keywords

beer; polyphenols; antioxidant activity; walnut; chestnut; green tea; coffee; cocoa; honey; licorice; antioxidants; prenylated flavonoids; tyrosol; hydroxytyrosol; alkylresorcinols; hops; malt; health; menopause; polyphenol; phytoestrogen; prenylnarigenin; humulones; ethanol; bioactives; resveratrol; red wine; ethylchloroformate; gas chromatography–mass spectrometry; alcohol; butyric acid; fiber; drinking pattern; wine; winemaking; brewing; phenolic compounds; binding; health properties; docking; Mencía; Jean; terroir; anthocyanins; phenolic acids; flavonols; wine color; phenols; HPLC-UV-ESI-MSn; free anthocyanins; co-pigmented anthocyanins; mixed fermentation; starmerella bacillaris; PCA; hydroxycinnamic acids; caftaric acid; verjuice; FPLC; unripe grape juice