Author: Sarah Cahn BennettPublisher:
ISBN:
Category :
Languages : en
Pages : 240
Book Description
A Study of Phenolics in Anderson Valley Pinot Noir
Author: Sarah Cahn BennettPhenolic Characterization of Oregonian and Californian Pinot Noir Wines
Author: Diane Youngeun ChooCharacterization of the Phenolic Composition of Pinot Noir Fruit and Wines and Their Relationship to Other Pinot Varieties
Author: Thomas M. FitzpatrickPublisher:
ISBN:
Category :
Languages : en
Pages : 732
Book Description
Influence of Vineyard and Winemaking Practices on Red Wine Phenolic Composition
Author: Jeremy Benjamin WeintraubPublisher:
ISBN:
Category :
Languages : en
Pages : 280
Book Description
Phenolic Characterization of Oregon Pinot Noir Wines
Author: Ryan Elliott HodginsPublisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Phenolic Characterization of Zinfandel Fruit and Wine
Author: Matthew St. Johns ReidPublisher:
ISBN:
Category :
Languages : en
Pages : 284
Book Description
An Evaluation of the Tannin-binding Capacity of Grape Berry Cell Walls in Relation to the Tannin Content of Vitis Vinifera Cv. Pinot Noir
Author: Robert Christopher ScholzPublisher:
ISBN:
Category :
Languages : en
Pages : 204
Book Description
Phenolic Compounds
Author: Teresa Garde-CerdánPublisher: Nova Science Publishers
ISBN: 9781536120547
Category : Science
Languages : en
Pages : 240
Book Description
Editor Biography:Dr. Teresa Garde-Cerd�n, degree in Chemical Sciences by the Universidad de Zaragoza and Ph.D. in Chemistry by the Universidad P�blica de Navarra, with the title "Study of the volatile composition of red wines aged in different types of oak barrels". She was researcher in the Universidad de Castilla-La Mancha and currently, she is oenology researcher in the Instituto de Ciencias de la Vid y del Vino (Logro�o, La Rioja, Spain). Her research topics have focused on the study of the influence of different agronomic and oenological practices on the aromatic, nitrogen and phenolic composition of grapes and wines.Book Description:Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic compounds and neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory properties and their effects on Parkinson's disease have been compiled. In relation to antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic acids present in coffee have been studied in detail, and also the methods to determine antioxidant capacity have been included. Different strategies in order to improve the extraction and determination of phenolic compounds in a complex matrix by analytical techniques are provided, reporting problems and new analytical solutions. The role of these compounds in color stabilization and also in bitterness and astringency perception has been reported. Moreover, the interactions that take place among no volatile and volatile compounds present in wine affecting sensory perception have been briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on agronomical and enological behavior - particularly, their impact on phenolic compounds - have been highlighted. Finally, the biological properties of phenolic compounds from industrial wastes have been tackled, since they are a promising alternative to transform agro-industrial wastes into a source of natural and healthy compounds.Target Audience:Researchers, technologists, academics and students.
Pinot Noir Wine Colour and Aroma: Extraction and Stabilisation Through the Use of Commercial Tannins and Cap Management Regimes
Author: Chhiv Cherry ChanPublisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 98
Book Description
Pinot noir is fast becoming an important variety for the New Zealand wine industry, with export volumes increasing every year. The extraction and stabilisation of phenolic compounds in Pinot noir winemaking is a common challenge faced by New Zealand winemakers. In addition to attempting to combat this issue, winemakers are also interested in enhancing the aroma profile of Pinot noir. This research analyses the phenolic and aroma compounds of Pinot noir wines produced from two different vineyards (A and B) and to establish whether cap management techniques coupled with tannin addition aids on influencing these important aspects of the wine. Spectral colour analysis revealed little differences between the different wine treatments. Polyphenols were quantified using HPLC. Gallic acid presented at slightly higher concentrations in Wine B compared to Wine A and levels of catechin and epicatechin varied depending on the cap management regime. Malvidin-3-glucoside concentrations were unexpectedly low in all of these research wines. One-way ANOVA and Tukey HSD were applied to the research wines for analysis of the volatile aroma compounds. A total of 41 aroma compounds were quantified using HS-SPME-GC-MS. Linalool was the most prevalent terpenoid compound in both Wines A and B. Geraniol was present at much higher concentrations in Wine A compared to Wine B, while nerol was present in similar concentrations in the two sets of wines. Nerol content also appeared to decrease with plunging along with methanethiol, ethanethiol and dimethyl sulfide, while 1-hexanol and isoamyl acetate levels increased with plunging. Levels of hexanoic, octanoic and decanoic acids decreased between the cap management techniques that had received tannin addition. Trends observed for ethyl hexanoate and ethyl octanoate were also similar to the trends seen for the fatty acid compounds. PERMANOVA and PCA shows that the variation in the combined data can be largely explained by the factor “vineyard” and there is distinct separation between Wine A and Wine B by PC1. There is partial separation between cap management by PC2, while tannin addition did not display any obvious separation. This work provides a solid foundation for further exploration into the valuable understanding of winemaking techniques for Pinot noir.
Wine
Author: Youssef El RayessPublisher:
ISBN: 9781633210486
Category : Phenols
Languages : en
Pages : 0
Book Description
Advances in the wine sector and especially in the phenolic compounds field have been spectacular over the last 20 years. Polyphenols are the second most abundant class of substances in nature. Wine phenolics are of considerable interest and receive more and more attention due to their implication in the organoleptic appreciation of wines (colour, flavour, astringency, bitterness, enzymatic and non-enzymatic browning, haze formation, aging behaviour) and to their bioactive functions (antioxidants, cardiovascular protective, anti-inflammatory, neuroprotective, anticancer). This book covers the chemistry of grapes and wine phenolics, the analytical methods for phenolic compounds analysis, the health benefits of wine phenolics and the revalorization of wine chain by-products in terms of polyphenols recovery. Included within the contents are cutting edge chapters on the impact of winemaking processes on the wine phenolic composition, the relationship between laccase and polyphenols, resveratrol as a major bioactive compound and the usage of phenolic compounds for assessing of wine authenticity. Written by a group of international scientists, this book provides up-to-date reviews, overviews and summaries of current research on the wine phenolics, as well as original research. This book is an important publication which will be of great use to enologists, chemists, process engineers, biochemists, pharmacologists and food scientists. Libraries in all universities and research establishments where these subjects are studied and taught should have copies of this book on their shelves.