Abstract
Wine differs from other alcoholic beverages due to the abundance of the presence of various groups of phenolic compounds. Phenolics are of high technological importance since they can directly affect the sensory and health-promoting properties of wines. This chapter is divided into four sections. In the first section, the phenolic composition of grapes is described along with their extraction during the various stages of wine production: processing of raw material, alcoholic fermentation, stabilization, aging, bottling, and storage. The second section focuses on the utilization of the wineries' by-products for the production of innovative and functional foods. Section three is dedicated to the description of the simple analytical methods, mainly those that are based on chromatography and spectroscopy, that can be applied to determine the phenolic composition and the antioxidant activity of the wine. Finally, in section four, the health benefits associated with the consumption of wine phenolic compounds are discussed.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
