Phenolics in Grape Berry and Key Antioxidants

Luigi Bavaresco, S. D. Castellarin, L. Falginella, M. I. V. Z. Goncalves, G. Di Gaspero

Risultato della ricerca: Contributo in libroChapter

35 Citazioni (Scopus)

Abstract

Phenolic compounds are important components of die grape berry in the determination of wine style and quality. In the past decade, significant advances towards a better understanding of the genetics, biochemistry, and physiology governing the synthesis of this class of secondary metabolite have been made. This deeper knowledge of phenylpropanoid and flavonoid metabolism strengthens the foundation for practical applications in the vineyard; investigations involving cultural practices and manipulation of environmental effects can help viticulturists deliver grapes to winemakersthat are better suited to particular enological objectives, as well as possibly enriching the product in health-promoting compounds
Lingua originaleEnglish
Titolo della pubblicazione ospiteThe Biochemistry of the Grape Berry
EditorHERNANI GEROS, M. MANUELA CHAVES, SERGE DELROT
Pagine89-110
Numero di pagine22
Stato di pubblicazionePubblicato - 2012

Keywords

  • Antioxidants
  • Flavan-3-ols
  • Flavonoid pathway
  • Flavonoids
  • Glutathione
  • Hydroxycinnamic acids
  • Phenolic compounds
  • Phenylalanine ammonia lyase
  • Proanthocyanidin
  • Resveratrol
  • Salicylic acid
  • Stilbenes

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