Polyphenolic Compounds in Wine and Beer
Material type:
TextLanguage: English Publication details: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022Description: 1 online resource (204 p.)Content type: - text
- computer
- online resource
- 9783036561271
- 9783036561288
- books978-3-0365-6127-1
- Biology, life sciences
- Food & society
- Research & information: general
- alcohol
- alkylresorcinols
- anthocyanins
- antioxidant activity
- antioxidants
- beer
- binding
- bioactives
- brewing
- butyric acid
- caftaric acid
- chestnut
- co-pigmented anthocyanins
- cocoa
- coffee
- docking
- drinking pattern
- ethanol
- ethylchloroformate
- fiber
- flavonols
- FPLC
- free anthocyanins
- gas chromatography-mass spectrometry
- green tea
- health
- health properties
- honey
- hops
- HPLC-UV-ESI-MSn
- humulones
- hydroxycinnamic acids
- hydroxytyrosol
- Jean
- licorice
- malt
- Mencía
- menopause
- mixed fermentation
- PCA
- phenolic acids
- phenolic compounds
- phenols
- phytoestrogen
- polyphenol
- polyphenols
- prenylated flavonoids
- prenylnarigenin
- red wine
- resveratrol
- starmerella bacillaris
- terroir
- tyrosol
- unripe grape juice
- verjuice
- walnut
- wine
- wine color
- winemaking
Open Access Unrestricted online access star
This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.
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https://creativecommons.org/licenses/by/4.0/
English
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