Grapes : production, phenolic composition and potential biomedical effects /
Grapes (Vitis spp.) are economically the most important fruit species in the world. Most cultivated vines belong to the European type (Vitis vinefera), the American bunch type (V. labrusca and its derivatives) or Muscadine type (V. rotundifolia). Grapes contain many of the most valuable elements nec...
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York :
Nova Biomedical,
[2014]
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| Series: | Food and beverage consumption and health series.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- GRAPES: PRODUCTION, PHENOLIC COMPOSITION AND POTENTIAL BIOMEDICAL EFFECTS; GRAPES: PRODUCTION, PHENOLIC COMPOSITION AND POTENTIAL BIOMEDICAL EFFECTS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; About the Editor; Contributors; Section 1: Phenolic Compounds in Grapes and Factors Influencing Their Biosynthesis; Chapter 1: Influence of Genotype, Pedoclimatic Conditions, Viticultural Practices and Ripening on the Phenolic Composition of Grapes: A Review; Abstract; Introduction; Influence of Genotype on Phenolic Composition of the Grapes.
- Pedoclimatic Conditions and Phenolic Profiles of GrapesSoil Composition; Climate; Exposure to Sunlight; Altitude; Effects of Viticultural Practices on Phenolics in Grapes; Irrigation/Water Stress; Balancing Growth-Yield; Conventional, Organic, and Biodynamic Systems; Vine Training Systems; Soil Management; Use of Fertilizers; Evolution of Phenolics during the Ripening Time; Conclusion; References; Chapter 2: Grape-Berries Yeast Populations: Influence of Vineyard Management; Abstract; Introduction; The Vineyard Farming System Influencing Yeast Diversity.
- Influence of the Grape Variety on Yeast EcologyEffect of Floor Management Strategies on Yeast Species Diversity; Influence of Fungicide Treaments on Yeast Population Associate with Grape Berries; References; Chapter 3: Phenolic Compounds in Grapes and Wines: Chemical and Biochemical Characteristics and Technological Quality; Abstract; Introduction; The Chemical Characteristics of Grapes; General Aspects of Grapes; Phenolic Compounds in Grapes; Flavonoids; I) Anthocyanins; II) Flavonols; III) Flavan-3-ols; Non-Flavonoids; Phenolic Acids; Stilbenes; The Biochemical Characteristics of Grapes.
- Enzymatic Oxidation of Phenolic Compounds Present in GrapesPoliphenol Oxidases; Catechol Oxidase and Monophenol Oxidase; I) Structure and Function; II) Mechanism; III) Distribution; IV) Substrates; Laccase; I) Structure and Function; II) Distribution; III) Substrates; IV) Applications; Peroxidases; I) Structure and Function; II) Mechanism; III) Distribution; IV) Substrates; The Chemical and Biochemical Characteristics and the Technological Quality of Grapes; Reactions of Enzymatic Origin; Reactions of Chemical Origin; Acknowledgments; References.
- Chapter 4: Factors Affecting Antioxidant Activity of Grape TissuesAbstract; Introduction; Grape Phenolic Compositon; Factors Affecting Antioxidant Activity; Biological Activity of Flavanoids; Conclusion; References; Chapter 5: Screening the Phenolic Composition of the Wide Diversity of Autochthonous Grape Cultivars from La Mancha (Spain); Abstract; Introduction; Materials and Methods; Chemicals; Grapes and Sample Preparation; HPLC-DAD-ESI-MS Identification and Quantitation of Phenolic Compounds; Statistical Treatment of Data; Results and Discussion; Anthocyanins of Red Grape Cultivars.
