WINE POLYPHENOLS: BIOLOGICAL ACTIVITIES AND REUSE FROM WINERY WASTE

RODRÍGUEZ VAQUERO, MARÍA JOSÉ; SOSA MARMOL, S.M.; APUD, GISSELLE; AREDES FERNANDEZ PEDRO A.

BIOACTIVE COMPOUNDS IN WINE. RECENT ADVANCES AND PERSEPECTIVES.

Nova science publishers

Año: 2016;

Argentina in the fifth position of world production of wine, the 68,5% of national production is located in Mendoza. Wine contains a number of polyphenolic constituents which determine important sensorial characteristics, such as color, mouthfeel, astringency and bitterness. The phenolic compounds profile and concentration in wines depends on several factors, such as the grape variety, climate, soil, as well as on the oenological practices applied for winemaking and aging and storage conditions. The beneficial properties of phenolic compounds from different sources, were reported as potent antioxidants, free radical scavengers and metal chelators; lipid peroxidation inhibitors and exhibit various physiological activities including anti-inflammatory, antiallergic, anticarcinogenic, antihypertensive, antiarthritic and antimicrobial activities.