Grapes and wines

V. L. Singleton and P. Esau, Phenolic Substances of Grapes and Wine, and Their Significance, Adv. Food Res., Suppl. 1, (1969). 

Webb, A. D., Present Knowledge of Grape and Wine Flavors, Food... 

Downey MO, Dokoozlian NK and Krstic MP. 2006. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine a review of recent research. Am J Enol ViUc 57 257— 268. 

Ricardo-da-Silva JM, Rosec JP, Bourzeix M and Heredia N. 1990. Separation and quantitative determination of grape and wine procyanidins by HPLC. J Sci Food Agric 53 85-92. 

Somers TC and Ziemelis G. 1985. Spectral evaluation of total phenolic components in Vitis vinifera grapes and wines. J Sci Food Agric 36 1275—1284. 

Tussedre PL, Frankel EN, Waterhouse AL, Peleg H and German JB. 1996. Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J Sci Food Agric 70 55-61. 

Kanner J, Frankel E, Granit R, German B and Kinsella JE. 1994. Natural antioxidants in grapes and wines. 

Price SF, Breen PJ, Valladao M and Watson BT. 1995. Cluster sun exposure and quercetin in Pinot Noir grapes and wine. Am J Enol Vitic 46(2) 187—194. 

Sun B, Leandro C, Ricardo JM (1998) Separation of grape and wine proanthocyanidins according to their degree of polymerization. J Agric Food Chem 46 1390-1396... 

Sun B, Spranger MI (2005) Review quantitative extraction and analysis of grape and wine proanthocyanidins and stilbenes. Ciencia Tec Vitiv 20 59-89... 

Resveratrol is another type of polyphenol, a stilbene derivative, that has assumed greater relevance in recent years as a constituent of grapes and wine, as well as other food products, with antioxidant, anti-inflammatory, anti-platelet, and cancer preventative properties. Coupled with the cardiovascular benefits of moderate amounts of alcohol, and the beneficial antioxidant effects of flavonoids, red wine has now emerged as an unlikely but most acceptable medicinal agent. 

Serra, R., Mendoca, C., and Venancio, A. (2006). Fungi and ochratoxin A detected in healthy grapes and wine production. Lett. Appl. Microbiol. 42, 42 7. 

De Melo Abreu, S., Correia, M., Herbert, P, Santos, L., and Alves, A., Screening of grapes and wine for azoxystrobin, kresoxim-methyl and trifloxystrobin fungicides by HPLC with diode array detection. Food Additives and Contaminants 22(6), 549-556, 2005. 

Flamini, R., Mass spectrometry in grape and wine chemistry. Part I polyphenols. Mass Spectrom. Rev., 22, 218, 2003. 

Extraction and Fractionation of Flavonoids from Grape and Wine.264... 

Physicochemical and Organoleptic Properties of Grape and Wine Flavonoids.301... 

Mass spectrometry methods based on soft ionization techniques, 59,61,88,89 matrix-assisted laser desorption ionization/time-of-flight (MALDI-TOF), have been successfully applied for the direct analysis of grape and wine extracts and for monitoring flavonoid reactions in model solution studies. They give access to the molecular weights of the different species present in a fraction or extract and, through fragmentation patterns, provide important information on their constitutive units. Description of the various MS techniques can be found in Chapters 1 and 2. 

Proanthocyanidin Signals Detected in Grape and Wine Extracts by ESI-MS in the Negative Ion Mode... 

PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GRAPE AND WINE FLAVONOIDS... 

Cheynier, V. et al., The structures of tannins in grapes and wines and their interactions with proteins. In Wine. Nutritional and Therapeutic Benefits (ed. T.R. Watkins), American Chemical Society, Washington, DC, 1997, p. 81. 

Price, S.F. et al.. Cluster sun exposure and quercetin in pinot noir grapes and wine. Am. J. EnoL Vitic. 46, 187, 1995. 

Ribereau-Gayon, P., The anthocyanins of grapes and wines. In Anthocyanins as Food Colors (ed. P. Markakis), Academic Press, New York, 1982, p. 209. 

Brossaud, F., Cheynier, V., and Noble, A., Bitterness and astringency of grape and wine polyphenols. Aust. J. Grape Wine Res. 7, 33, 2001. 

Thus, much research regarding environmental stress had been done with red grapes, limiting the impact of stress to changes in colour formation, which is easily measured in grapes and wines by straightforward photometric analysis. 

McCoy, S. and Parlevliet, G. (eds) 2001. Organic Production Systems Beef, Wheat, Grapes and Wines, Oranges and Carrots. Rural Industries Research and Development Corporation, Barton. 

An extensive review of analytical methods used in determining amino acids in grapes and wine was reported by Ough and Bustos (92). This paper also includes a comprehensive review of the amino acid composition of musts and wine. In addition, Amerine (21), Amerine and Joslyn (2), and Amerine et al. (3) reviewed amino acids in grapes and wine. 

Studies have shown that many phenolic substances of grapes and wine may possess some antibacterial properties (146, 147, 148). For an extensive review and discussion pertaining to the bactericidal effect of grape and wine phenolics, see Ref. 122. 

Singleton, V. L., Esau, P., Phenolic Substances in Grapes and Wine, and... 

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