Different approaches to enhance resveratrol content in wine
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Estacao Vitivinicola Nacional
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post-fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.
Açıklama
Anahtar Kelimeler
resveratrol, viticultural practices, oenological technology, grape, wine, Chromatography-Mass Spectrometry, Trans-Resveratrol, Antioxidant Properties, Saccharomyces-Cerevisiae, Grape Skins, Red, Fermentation, Extraction, Induction, Piceid
Kaynak
Ciencia E Tecnica Vitivinicola
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
37
Sayı
1
