Evaluation and control of polyphenols in grape must and red wine.
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Grape wine
Oenology
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Flavonols
Wine color
Health Benefits
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Montenegro
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Wine contains complex compounds,in which the grape polyphenols play determinative roles for wine quality. This review summarizes the researches on grape polyphenols and their application in judging the maturity of wine grapes. The previous studies indicated that the grape polyphe-nols content in wine grape could be used for the judgment of grape maturity,which had guiding significance for wine grape harvesting.
Grape wine
Wine grape
Grape seed
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This chapter contains sections titled: Introduction The LC/MS of Non-Anthocyanic Polyphenols of Grape The LC/MS of Non-Anthocyanic Polyphenols of Wine Liquid-Phase MS of Grape Anthocyanins The LC/MS of Anthocynanis Derivatives in Wine The MALDI–TOF of Grape Procyanidins References
Grape wine
Grape seed
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Flavonols
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The chapter presents the results of development and testing of products, rich in polyphenols (wine, drink, extract, food grape concentrate), which has a high antioxidant capacity, and which was confirmed by research both in vitro and in vivo. It was shown that oral intake of innovative products block the development of metabolic syndrome and ischemic myocardial damage in experimental animals. Clinical studies have proved, that patients with coronary heart disease and hypertension can significantly improve their health conditions, if they add innovative products saturated with grape polyphenols into their diet, during treatment at sanatorium or resort. The chapter estimates the vectors of development in viticulture and winemaking industry for further production of healthy food for the population.
Winemaking
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In this study, various functional components of grapes and grape products were analyzed. Resveratrol and ellagic acid, representative components of polyphenols found in grapes, were analyzed using high-pressure liquid chromatography. Relatively higher contents of resveratrol in seedless grapes and ellagic acid in Muscat Bailey A (MBA) grapes were found compared to those in other grape cultivars. Total polyphenols and total flavonoids were significantly higher in ‘Campbell Early’ grape varieties. A comparison of the antioxidant activity showed that the DPPH and ABTS scavenging activities of the MBA grape varieties were significantly higher. Among the grape products, wine had higher contents of the functional components than grape juice, particularly, red wine, which had higher content than white wine due to the differences in the manufacturing and fermentation processes. Grape juice contained higher contents of functional components in the concentrated form (100%). Some varieties contained relatively higher functional components compared to other antioxidants (acorbic acid, trolox). In conclusion, grape is considered an excellent antioxidant fruit with representative food color.
Ellagic Acid
Trolox
ABTS
Pomace
Functional food
Grape wine
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Different grape wine product has its individual characteristics, which depends on grape species, growth environment, and wine-making techniques. Even for grape wine produced by the same grape species (grew in the same region) and the same production techniques, there is still certain difference between them because the production area is different. Carbernet Gernischet grown in Yantai for an example, the small change of polyphenols in grape wine was investigated. The results suggested that polyphenol substance was one of the main factors for the difference among grape wine products.
Grape wine
Aging of wine
Wine grape
Fruit wine
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