Wine Phenols

Antioxidant properties of Chinese yellow wine, its concentrate and volatiles

“…The antioxidant compounds presented in red wine are derived almost exclusively from grapes and have been identified as phenolic compounds (Singleton & Essau, 1969;Singleton, 1988). Phenolic compounds, viewed as the powerful in vitro antioxidants, are widely known to have a protective action on the organism against cardiovascular and degenerative diseases (Huisman, van de Wiel, Rabelink, & van Faassen, 2004).…”

Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds

“…The antioxidant compounds present in red wine are derived almost exclusively from grapes and have been identiWed as phenolic compounds (Singleton, 1988;Singleton & Essau, 1969). A high positive correlation between phenolic compounds and antioxidant activity was proved (KataliniT, Milos, Modun, MusiT, & Boban, 2003;Makis, Psarra, Kallithraka, & Kefalas, 2003).…”

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

“…Since phenolics can precipitate when combined with proteins (McManus et al, 1985;Singleton, 1988) as also discussed by the chef Peterson (2008) such precipitates may cause the particulate mouthfeel as found particularly in wine and reduced stocks with Cabernet Sauvignon. The reduced stocks are rich in proteins, in particular gelatine, and precipitation of the most astringent phenolics, the larger flavonoids (Cheynier, 2006;Noble, 1999), with proteins may simultaneously have increased the particular mouthfeel and reduced the astringency of reduced stocks with Cabernet Sauvignon.…”

“…The resultant larger polyphenols (500-5000 molecular weight) are precipitable with protein and are perceived astringent (Singleton, 1988). The flavonoid monomers are more bitter than astringent.…”