A survey of phenolic compounds in Spanish wines of different geographical origin

European Food Research and Technology

Volumn 210, Issue 6, 2000, Pages 445-448

  Peña Neira, Alvaro ^a   Hernández, Teresa ^a   García Vallejo, Concepción ^b   Estrella, Isabel ^a   Suarez, José A ^c  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INIA   (Spain)

^c Electrotechnical Section   (Spain)

Author keywords

Appellation of origin; High performance liquid chromatography; Polyphenols; Wine

Indexed keywords

EID: 0000124178     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050579     Document Type: Article

References (31)

1. Lee CY, Jaworski AW (1997) Am J Enol Vitic 48:277-280
2. Frankel EN, Kanner J, German JB, Parks E, Kinsella JE (1993) Lancet 341:454-459
3. Chimi H, Cillard J, Cillard P, Rahmani M (1991) J Am Oil Chem Soc 68:307-312
4. McDonald MS, Hughes M, Burns J, Lean MEJ, Matthews D, Crozier A (1998) J Agric Food Chem 46:368-375
5. Madhavi DL, Deshpande SS, Salunke DK (1996) Food antioxidants. Dekker, New York, pp 76-80
6. Simonetti P, Pietta P, Testolin G (1997) J Agric Food Chem 45:1152-1155
7. Hoffman RM, Garewal HS (1997) Antioxidants and coronary disease prevention. In: Harinder S, Garewal MD (eds) Antioxidants and disease prevention. CRC Press, Boca Raton, pp 131-148
8. Huang M-T, Ferraro T, Ho C-T (1994) Food phytochemicals for cancer peventions. In: Huang M-T, Osawa T, Ho C-T, Rosen RT (eds) Food phytochemicals. I. fruits and vegetables. American Chemical Society, Washington DC, pp 2-16
9. Zhang Zhen, Inserra PF, Watson RR (1997) Antioxidants and AIDS. In: Harinder S, Garewal MD (eds) Antioxidants and disease prevention. CRC Press, Boca Raton, pp 31-43
10. Ghiselli A, Nardini M, Baldi A, Scaccini C (1998) J Agric Food Chem 46:361-367
11. Frankel EN, Bosanek CA, Meyer AS, Silliman K, Kirk L (1998) J Agric Food Chem 46:834-838
12. De Rijke YB, Demacker PNM, Assen NA, Sloots LM, Katan MB, Stalenhoef AFH (1996) Am J Clin Nutr 63:329-334
13. Ariga T, Koshiyama IF, Kushima DV (1988) Agric Biol Chem 52:2717-2722
14. Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JB (1996) J Sci Food Agric 70:55-61
15. Ricardo da Silva JM, Darmon N, Fernandez Y, Mitjavila S (1991) J Agric Food Chem 39:1549-1552
16. Maffei Facino A, Carini M, Aldini G, Bombardelli E, Morazzoni P, Morelli R (1994) Arzneimittelforschung/Drug Res 44:592-601
17. Zafirov D, Bredy-Dobreva G, Litchev V, Papasova M (1990) Acta Physiol Pharmacol Bulg 16:50-54
18. Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N (1998) J Agric Food Chem 46:1460-1464
19. Jang M, Cai L, Udeani G, Slowing K, Thomas C, Christopher B, Fong H, Fasmworth N, Kinghom D, Metha R, Moon R, Pezzuto J (1997) Science 275:218-221
20. Peña A, Hernández T, Estrella I, Suarez J (1998) Polyphenols in food, COST 916. European Community, Luxemburg, pp 221-225
21. Macheix JJ, Fleuriet A, Billot J (1990) Fruit phenolics. CRC Press, Boca Raton, pp 323-332
22. Singleton VL (1992) Plant polyphenols: synthesis, properties, significance. Plenum Press, New York, pp 859-868
23. Vivas N (1995) J Sci Tech Tonnellerie 1:9-16c
24. Maga JA (1984) Progress in flavour research. Dourdan, France, pp 409-415
25. Bengoechea L, Hernández T, Quesada C, Bartolomé B, Estrella I, Gómez-Cordovés C (1995) Chromatographia 41:94-98
26. Gómez-Cordovés C, Bartolomé B, Jimeno ML (1997) J Agric Food Chem 45:873-876
27. Mattivi F, Reniero F (1996) Relationship between UV spectra and molecular structure of resveratrol oligomers. In: Vercauteren J, Chèze C, Dumon MC, Weber JF (eds) Polyphenols communications 96, Bordeaux, pp 125-127
28. Bartolomé B, Hernández T, Bengoechea ML, Quesada C, Gómez-Cordovés C, Estrella I (1996) J Chromatogr 723:19-26
29. Möler B, Hermann K (1982) J Chromatogr 241:371-379
30. Barcenilla J (1992) Influencia de las levaduras sobre polifenoles, polialdoholes y azúcares en los procesos de fermentación y conservación de vinos blancos. PhD thesis, Universidad Complutense de Madrid, Madrid
31. Fernández de Simón MB (1990) Contribución al estudio de la maduración del fruto de Vitis vinifera: evolución de compuestos fenólicos C6-C1, C6-C3 y C6-C3-C6. PhD thesis, Universidad Complutense Madrid, Madrid