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" Red wine consumption and health "
Lana Soto, editor.
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BL
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| Record Number
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732241
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b552028
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| Main Entry
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Lana Soto, editor.
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| Title & Author
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Red wine consumption and health\ Lana Soto, editor.
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| Publication Statement
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New York: Nova Science Publishers, [2016]
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| Series Statement
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Food and beverage consumption and health series.
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| Page. NO
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| ISBN
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1634844262
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: 9781634844260
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| Contents
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RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins. QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages. 2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines. Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX.
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| Subject
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Red wines -- Health aspects.
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| Subject
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Wine -- Analysis.
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Wine -- Microbiology.
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| LC Classification
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RM256.L363 2016
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| Added Entry
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Lana Soto
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