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Polyphenolic Compounds in Wine and Beer
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This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.
This book is included in DOAB.
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Keywords
- alcohol
- alkylresorcinols
- Anthocyanins
- antioxidant activity
- Antioxidants
- beer
- binding
- bioactives
- Biology, Life Sciences
- Brewing
- butyric acid
- caftaric acid
- chestnut
- co-pigmented anthocyanins
- Cocoa
- coffee
- Cultural Studies
- docking
- drinking pattern
- Ethanol
- ethylchloroformate
- fiber
- flavonols
- Food & society
- FPLC
- free anthocyanins
- gas chromatography–mass spectrometry
- green tea
- Health
- health properties
- Honey
- hops
- HPLC-UV-ESI-MSn
- humulones
- hydroxycinnamic acids
- hydroxytyrosol
- Jean
- licorice
- malt
- Mathematics & science
- Mencía
- Menopause
- mixed fermentation
- PCA
- phenolic acids
- phenolic compounds
- phenols
- phytoestrogen
- polyphenol
- Polyphenols
- prenylated flavonoids
- prenylnarigenin
- red wine
- Reference, information & interdisciplinary subjects
- Research & information: general
- resveratrol
- Society & culture: general
- Society & Social Sciences
- starmerella bacillaris
- terroir
- tyrosol
- unripe grape juice
- verjuice
- Walnut
- wine
- wine color
- winemaking
Links
DOI: 10.3390/books978-3-0365-6127-1Editions