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Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines

2019-01Book part Open access
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dc.contributor.authorJordão, António
dc.contributor.authorRicardo-da-Silva, Jorge M.
dc.date.accessioned2019-02-26T09:35:28Z
dc.date.available2019-02-26T09:35:28Z
dc.date.issued2019-01
dc.description.abstractGrapes and wine native proanthocyanidins are oligomers and polymers of flavan-3-ols linked mainly by C4–C8 and/or C4–C6 bonds (B type). Proanthocyanidins play an important role in red wine sensorial properties contributing to the wine color and mouthfeel properties. As a result of different factors, such as grape variety, grape maturation and sanitary level, climatic conditions, viticultural practices, winemaking, stabilization technology and type of aging, there is a high range in the levels and composition of proanthocyanidins quantified in the different fractions of grape bunch and in the wines. During the wine aging, in particular for red wines, several changes in the wine phenolic compounds occur. In many cases this aging occurs in the presence of wood, in particular by the use of oak wood (barrels or alternative wood products). Indeed, the environment evolving inside oak barrels during the maturation of wines provides conditions for further reactions involving several wood compounds and wine phenolics, like proanthocyanidins and anthocyanins, with consequent chemical and sensory repercussions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJordão, A. M., & Ricardo-da-Silva, J. M. (2019). Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines. In A. Morata (Ed.), Red Wine Technology (Chapter 12, pp. 177–193). Academic Press. Retrieved from http://www.sciencedirect.com/science/article/pii/B9780128143995000128pt_PT
dc.identifier.doihttps://doi.org/10.1016/B978-0-12-814399-5.00012-8pt_PT
dc.identifier.issn9780128143995
dc.identifier.urihttp://hdl.handle.net/10400.19/5435
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAcademic Presspt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/B9780128143995000128pt_PT
dc.subjectRed winept_PT
dc.subjectProanthocyanidinspt_PT
dc.subjectGrape maturationpt_PT
dc.subjectWinemakingpt_PT
dc.titleEvolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Winespt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.conferencePlaceLondonpt_PT
oaire.citation.endPage193pt_PT
oaire.citation.issue1ªpt_PT
oaire.citation.startPage177pt_PT
oaire.citation.titleRED WINE TECHNOLOGYpt_PT
person.familyNameJordão
person.familyNameRicardo-da-Silva
person.givenNameAntónio
person.givenNameJorge M.
person.identifier.ciencia-id1212-F02A-B14D
person.identifier.ciencia-id5911-8A48-8691
person.identifier.orcid0000-0003-1129-4633
person.identifier.orcid0000-0003-3706-0982
person.identifier.ridA-7345-2008
person.identifier.scopus-author-id34770030700
person.identifier.scopus-author-id6603201300
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication32c0ef5c-f36b-4810-b994-e14eea9fa04f
relation.isAuthorOfPublicationde817e15-8753-41a1-a3fe-3a161b6d839a
relation.isAuthorOfPublication.latestForDiscoveryde817e15-8753-41a1-a3fe-3a161b6d839a

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