Abstract
Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.
Highlights
The habit of consuming teas and herbal infusions is increasingly embedded in the routine of Americans and Europeans [1] due to their potential health benefits, attractive flavor and taste, and relatively low retail price [2]
An infusion is produced by pouring boiling water over a certain amount of the plant of interest, letting it rest for a few minutes, and straining it [3]
In an oxidation which involves enzymatic reactions: after rupture, the tea leaves expose the cell sap fact, the scent of black tea depends on the formation of volatile substances consisting of essential, whose chemical constituents and enzymes react in oils and other molecules like amino acids [12]
Summary
Commonly called teas or tisanes, are the most popular form of herbal medicine in the world, used for thousands of years. To produce a high therapeutic value [8] This type of tea, the leaves are steamed or pan-roasted to inactivate their enzymes and are dried; Green tea is a less fermented tea and contains the highest quantity of tea catechins. Fermentation is an extremely important process for the in southeast China, it is nowadays cultured in other regions of China together with other development of tea aroma and flavor, which change progressively as the process develops In an oxidation which involves enzymatic reactions: after rupture, the tea leaves expose the cell sap fact, the scent of black tea depends on the formation of volatile substances consisting of essential (juice that is the cytoplasmatic content), whose chemical constituents and enzymes react in oils and other molecules like amino acids [12].
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