Polyphenolic Compounds in Wine and Beer

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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Bibliographische Detailangaben
Format:	Buch
Sprache:	eng
Schlagworte:	alcohol alkylresorcinols anthocyanins antioxidant activity antioxidants beer binding bioactives Biology, life sciences brewing butyric acid caftaric acid chestnut co-pigmented anthocyanins cocoa coffee Cultural and media studies Cultural studies 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 JBCC4 Cultural studies: food and society Jean licorice malt Mathematics and Science Mencía menopause mixed fermentation PCA phenolic acids phenolic compounds phenols phytoestrogen polyphenol polyphenols prenylated flavonoids prenylnarigenin red wine Reference, Information and Interdisciplinary subjects Research and information: general resveratrol Society and culture: general Society and Social Sciences starmerella bacillaris terroir tyrosol unripe grape juice verjuice walnut wine wine color winemaking
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Beschreibung
Zusammenfassung:	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.
DOI:	10.3390/books978-3-0365-6127-1