Changes in Phenolic Compounds

Corradini, Danilo; Nicoletti, Isabella

doi:10.1002/9781118569184.ch6

Cited by 2 publications

(1 citation statement)

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“…However, their specific trend varies based on the applied dehydration conditions [ 28 ]. These observations imply the presence of different mechanisms regulating phenol composition during dehydration, with phenol groups behaving differently [ 74 ]. Also flavonols, such as astilbin, and lignans, such as isolariciresinol-β-4′- O -glucopyranoside, increased under dehydration [ 28 ].…”

Section: Metabolite Changes In Wine Grape During Postharvest Water Lossmentioning

confidence: 99%

Postharvest Water Loss of Wine Grape: When, What and Why

et al. 2021

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In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

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Section: Metabolite Changes In Wine Grape During Postharvest Water Lossmentioning

confidence: 99%