Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects

Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects

Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and the...

Full description

Bibliographic Details
Main Authors:	Catarina Marques, Lia-Tânia Dinis, Maria João Santos, João Mota, Alice Vilela
Format:	Article
Language:	English
Published:	MDPI AG 2023-11-01
Series:	Foods
Subjects:	phenolic and non-phenolic compounds climate topography geology saliva pH and enzymes sensory perception
Online Access:	https://www.mdpi.com/2304-8158/12/23/4277

Similar Items

The Impact of Vineyard Mechanization on Grape and Wine Phenolics, Aroma Compounds, and Sensory Properties
by: Qun Sun, et al.
Published: (2022-07-01)

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines
by: Matteo Marangon, et al.
Published: (2023-05-01)

The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines
by: David Kelly, et al.
Published: (2015-05-01)

Characterization of Brazilian Syrah winter wines at bottling and after ageing
by: Renata Vieira da Mota, et al.

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
by: Óscar A. Muñoz-Bernal, et al.
Published: (2023-03-01)

Evolution of the Aroma of Treixadura Wines during Bottle Aging
by: Iván Vázquez-Pateiro, et al.
Published: (2020-10-01)

Application of multivariate regression methods to predict sensory quality of red wines
by: José Luis ALEIXANDRE-TUDÓ, et al.
Published: (2015-06-01)

Explore the Rare—Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: “Karnachalades” and “Bogialamades”
by: Dimitrios Evangelos Miliordos, et al.
Published: (2021-07-01)

Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines
by: Alejandro Martínez-Moreno, et al.
Published: (2023-01-01)

Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine
by: Tomislav Plavša, et al.
Published: (2021-12-01)

Terroir Traceability in Grapes, Musts and Gewürztraminer Wines from the South Tyrol Wine Region
by: Carlo G. Ferretti, et al.
Published: (2022-06-01)

Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (<i>Castanea mollissima</i> Blume)
by: Jing Zou, et al.
Published: (2022-06-01)

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
by: Luís Filipe-Ribeiro, et al.
Published: (2017-06-01)

Determination of Phenolic Compounds in Wine: A Review
by: Edson Archela, et al.
Published: (2014-02-01)

Determination of phenolic compounds in Moravian wines
by: S Badamtestseg, et al.
Published: (2014-09-01)

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)
by: Fernanda Cosme, et al.
Published: (2020-12-01)

Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of ‘Cabernet Sauvignon’ Grape Fruits and Wines in Northwest China
by: Jing Peng, et al.
Published: (2022-11-01)

Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
by: María Consuelo Díaz-Maroto, et al.
Published: (2021-01-01)

The influence of selected oenological practices on the sensory impact of volatile phenols in red wines
by: Antonina Barbosa, et al.
Published: (2012-06-01)

Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
by: António M. Jordão, et al.
Published: (2020-12-01)

Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
by: António M. Jordão, et al.
Published: (2020-12-01)

Impact of yeast derivatives to increase the phenolic maturity and aroma intensity of wine
by: Christoph Patauner, et al.
Published: (2021-10-01)

Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
by: R. Ertan Anli, et al.
Published: (2009-01-01)

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
by: Debora Iorio, et al.
Published: (2022-02-01)

Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles
by: Jennifer Moriones, et al.
Published: (2023-01-01)

Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
by: Mariana Tavares, et al.
Published: (2017-09-01)

Aroma profile and phenolic content of Merlot red wines produced in high-altitude regions in Brazil
by: Stefany Grutzmann Arcari, et al.
Published: (2021-07-01)

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels
by: Igor Lukić, et al.
Published: (2015-01-01)

Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
by: Igor P. Lutkov, et al.
Published: (2021-06-01)

From grape to wine - Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis
by: Veronica Sanda CHEDEA, et al.
Published: (2023-11-01)

A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
by: María Pilar Martínez-Pérez, et al.
Published: (2020-06-01)

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice
by: Heinrich W. du Plessis, et al.
Published: (2021-10-01)

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
by: Hongwei Wang, et al.
Published: (2018-03-01)

Quality Assessment of Red Wine Grapes through NIR Spectroscopy
by: Maria Inês Rouxinol, et al.
Published: (2022-03-01)

The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine
by: Ana-Marija Jagatić Korenika, et al.
Published: (2023-04-01)

Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines
by: Martín Fanzone, et al.
Published: (2021-07-01)

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood
by: Pilar Rubio-Bretón, et al.
Published: (2018-12-01)

Volatile phenolics in Teran PTP red wine
by: Helena BAŠA ČESNIK, et al.
Published: (2016-04-01)

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments
by: Huan Liu, et al.
Published: (2023-12-01)

Sensorial evaluation genuineness of wine
by: Ivo Tomášek
Published: (2008-01-01)