Author: Thomas M. FitzpatrickPublisher:
ISBN:
Category :
Languages : en
Pages : 732
Book Description
Characterization 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
Phenolic Characterization of Zinfandel Fruit and Wine
Author: Matthew St. Johns ReidPublisher:
ISBN:
Category :
Languages : en
Pages : 284
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
Grapes and Wines
Author: António M. JordãoPublisher: BoD – Books on Demand
ISBN: 9535138332
Category : Technology & Engineering
Languages : en
Pages : 386
Book Description
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Phenolic Characterization of Oregon Pinot Noir Wines
Author: Ryan Elliott HodginsPublisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Ome-wide Studies of Grapevine Fruit Composition and Responses to Agro-environmental Factors in the Era of Systems Biology
Author: José Tomás MatusPublisher: Frontiers Media SA
ISBN: 2889632113
Category :
Languages : en
Pages : 423
Book Description
Fruits play a substantial role in the human diet as a source of vitamins, minerals, dietary fiber and a wide range of molecules relevant to health promotion and disease prevention. The characterization of genes involved in the accumulation of these molecules during fruit development and ripening, and in the overall plant’s response to the environment, constitutes a fundamental step for improving yield- and quality-related traits, and for predicting this crop’s behavior in the field. This is certainly the case for grapevine (Vitis vinifera L.), one of the most largely cultivated fruit crops in the world. The cultivation of this species is facing challenging scenarios driven by climate change – including increases in atmospheric carbon dioxide (CO2), solar radiation, and earth surface temperature, and decreases of water and nutrient availability. All these events will potentially affect the grapevine phenology, physiology, and metabolism in many growing regions and ultimately affect the quality of their fruits and of the most important derived product, the wine. The sequencing of the grapevine genome has given rise to a new era, characterized by the generation of large-scale data that requires complex computational analyses. Numerous transcriptomic and metabolomic studies have been performed in the past fifteen years, providing insights into the gene circuits that control the accumulation of all sorts of metabolites in grapevines. From now on, the integration of two or more ‘omics’ will allow depicting gene-transcript-metabolite networks from a more holistic (i.e. systems) perspective. This eBook attempts to support this new direction, by gathering innovative studies that assess the impact of genotypes, the environment, and agronomical practices on fruits at the ‘ome’-scale. The works hereby collected are part of a Research Topic covering the use of ‘omics’-driven strategies to understand how environmental factors and agronomical practices – including microclimate modification (e.g. sunlight incidence or temperature), water availability and irrigation, and postharvest management – affect fruit development and composition. These studies report well-settled transcriptomic and metabolomic methods, in addition to newly-developed techniques addressing proteome profiles, genome methylation landscapes and ionomic signatures, some of which attempt to tackle the influence of terroir, i.e. the synergic effect of (micro)climate, soil composition, grape genotype, and vineyard practices. A few reviews and opinions are included that focus on the advantages of applying network theory in grapevine research. Studies on vegetative organs in their relation to fruit development and on fruit-derived cell cultures are also considered.
Encyclopedia of Food Chemistry
Author: Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Composition of Flavonoid Phenolic Polymers Isolated from Red Wine During Maceration and Significance of Flavan-3-ols in Foods Pertaining to Biological Activity
Author: Patricia M. AronPublisher:
ISBN:
Category : Bioflavonoids
Languages : en
Pages : 366
Book Description
Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity, aroma, and color formation. The ability of flavonoids to aid food functionality has also been established in terms of microbial stability, foamability, oxidative stability, and heat stability. Phenolic polymer material of the flavonoid family is of considerable interest in the study of red wine, as phenolic quantity and structure can significantly affect wine quality. Although a considerable amount of the phenolic polymer material extracted into red wine during fermentation can be accounted for and characterized as known compounds, a substantial portion of the material remains uncharacterized. During this investigation phenolic polymer material extracted during commercial red wine fermentations (Vitis vinifera L.cv Pinot noir) was isolated and analyzed in order to characterize its chemical composition. Phenolic polymer isolates were prepared from samples taken throughout fermentation and isolated by adsorption chromatography. Isolates were subjected to phloroglucinolysis to analyze proanthocyanidin amount as well as subunit composition. Investigation results revealed that known proanthocyanidin content of individual phenolic polymer isolates varied from 27 to 54%. Subsequent analyses were performed in order to quantify material other than known proanthocyanidin subunits. Results of all experiments accounted for up to 82% of the phenolic polymer isolates by mass. Phenolic polymers such as the proanthocyanidins have also become the interest of several investigations due to their potential to provide a variety of health beneficial effects by acting as antioxidant, anticarcinogen, cardiopreventive, antimicrobial, anti-viral, and neuro-protective agents. Such health beneficial effects have been correlated to proanthocyanidin structure-related functionality that allows them to behave as signaling molecules at the molecular level. Consumption of proanthocyanidin rich foods has also reportedly been linked to health detrimental effects including the activation of procarcinogens, reactive oxygen species formation (pro-oxidant activity), hemorrhage formation, hepatotoxicity initiation, pharmacokinetics of therapeutic drug alteration, estrogenic tumor formation, mutagenicity, plasma biochemistry modification, gastroenteritis instigation, antinutritive activity and weight loss.
Phenolic Compounds in Fruit Beverages
Author: António Manuel JordãoPublisher: MDPI
ISBN: 3038429856
Category : Science
Languages : en
Pages : 143
Book Description
This book is a printed edition of the Special Issue "Phenolic Compounds in Fruit Beverages" that was published in Beverages
Author: Diane Youngeun Choo