Polyphenols produced during red wine ageing

BioFactors

Volumn 6, Issue 4, 1997, Pages 403-410

  Brouillard, R ^a   George, F ^a   Fougerousse, A ^a  

^a UNIVERSITÉ DE STRASBOURG   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; PIGMENT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; CHEMICAL COMPOSITION; FERMENTATION; GRAPE; PRIORITY JOURNAL; SHORT SURVEY; WINE;

GOES; LETHRINIDAE; VITACEAE; VITIS SP.; VITIS VINIFERA;

EID: 0030657768     PISSN: 09516433     EISSN: None     Source Type: Journal    
DOI: 10.1002/biof.5520060406     Document Type: Short Survey

References (35)

1. J. Bakker, P. Bridle, T. Honda, H. Kuwano, N. Saito, N. Terahara and C.F. Timberlake, Isolation and identification of a new anthocyanin occurring in some red wines, Phytochemistry (1996) (in press).
2. W. Bors, W. Heller, C. Michel and M. Saran, Flavonoids as antioxidants: Determination of radical-scavenging efficiencies, Meth. Enzymol. 186 (1990), 343-355.
3. W. Bors, W. Heller, C. Michel and M. Saran, Structural principles of flavonoid antioxidants, in: Free Radicals and the Liver, G. Csomos and J. Feher, eds, Springer-Verlag, Berlin, 1992, pp. 77-95.
4. W. Bors, W. Heller, C. Michel and K. Stettmaier, Flavonoids and polyphenols: Chemistry and biology, in: Handbook of Antioxidants, E. Cadenas and L. Packer, eds, Marcel Dekker, New York, 1996, pp. 409-466.
5. R. Brouillard, The in vivo expression of anthocyanins colour in plants, Phytochemistry 22 (1983), 1311-1323.
6. R. Brouillard and O. Dangles, Flavonoids and flower colour, in: The Flavonoids Advances in Research since 1986, J.B. Harborne, ed., Chapman and Hall, London, 1993, pp. 565-588.
7. R. Brouillard and O. Dangles, Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?, Food Chemistry 51 (1994), 365-371.
8. R. Brouillard, M. Jay and A. Scalbert, eds, Polyphenols 94, INRA Editions, Paris, 1995.
9. C. Castagnino and J. Vercauteren, Castavinol, a new series of polyphenols from Bordeaux red wines, Tetrahedron Lett. (1996) (in press).
10. V. Cody, E. Middleton and J.B. Harborne, eds, Plant Flavonoids in Biology and Medicine II: Biochemical, Cellular and Medicinal Properties, Alan R. Liss, New York, 1988.
11. T. Escribano-Bailon, O. Dangles and R. Brouillard, Coupling reactions between flavylium ions and catechin, Phytochemistry 41 (1996), 1583-1592.
12. T. Escribano-Bailon, O. Dangles and R. Brouillard, Interactions entre anthocyanes et (+)-catéchine dans les conditions physico-chimiques propres à la conservation des vins rouges, Polyphénols Actualités 14 (1996), 7-9.
13. R.A. Fong, R.E. Kepner and A.D. Webb, Acetic acid acylated anthocyanin pigments in the grape skins of a number of varieties of Vitis vinifera, Am. J. Enol. Viticul. 22 (1971), 150-155.
14. E.N. Frankel, A.L. Waterhouse and P.L. Teissedre, Principal phenolic phytochemicals in selected Californian wines and their antioxidant activity in inhibiting oxidation of human low density lipoproteins, J. Agric. Food Chem. 43 (1995), 890-894.
15. H. Fulcrand, P.-J. Cameira dos Santos, P. Sarni-Manchado, V. Cheynier and J. Favre-Bonvin, Structure of new anthocyanin-derived wine pigments, J. Chem. Soc. Perkin Trans. 1 (1996), 735-739.
16. J.B. Harborne, ed., The Flavonoids. Advances in Research since 1986, Chapman and Hall, London, 1993.
17. E. Haslam, Plant Polyphenols. Vegetables Tannins Revisited, Cambridge University Press, Cambridge, 1989.
18. M.G. Jackson, C.F. Timberlake, P. Bridle and L. Vallis, Red wine quality: correlations between colour, aroma and flavour and pigment and other parameters of young Beaujolais, J. Sci. Food Agric. 29 (1978), 715-727.
19. J. Kanner, E. Frankel, R. Granit, B. German and J.E. Kinsella, Natural antioxidants in grapes and wines, J. Agric. Food Chem. 42 (1994), 64-69.
20. H. Liao, Y. Cai and E. Haslam, Polyphenol interactions. Anthocyanins: co-pigmentation and colour changes in red wines, J. Sci. Food Agric. 59 (1992), 299-305.
21. J.-J. Macheix, A. Fleuriet and J. Billot, Fruit Phenolics, CRC Press, Boca Raton, 1990.
22. C. Manach, O. Texier, F. Régérat, G. Agullo, C. Demigné and C. Rémésy, Dietary quercetin is recovered in rat plasma as conjugated derivatives of isorhamnetin and quercetin, Nutritional Biochem. (1996) (in press).
23. G. Mazza and E. Miniati, Anthocyanins in Fruits. Vegetables and Grains, CRC Press, Boca Raton, 1993.
24. C. Rémésy, C. Manach, C. Demigné, O. Texier and F. Régérat, Digestive absorption and bioavailability of flavonoids, Polyphénols Actualités 13 (1995), 19-21.
25. S. Renaud and M. de Lorgeril, Wine, alcohol, platelets and the French paradox, Lancet 339 (1992), 1523-1526.
26. P. Ribéreau-Gayon, The anthocyanins of grapes and wines, in: Anthocyanins as Food Colors, P. Markakis, ed., Academic Press, New York, 1982, pp. 209-244.
27. P. Ribéreau-Gayon, P. Pontallier and Y. Glories, Some interpretations of colour changes in young red wines during their conservation, J. Sci. Food Agric. 34 (1983), 505-516.
28. A. Scalbert, ed., Polyphenolic Phenomena, INRA Editions, Paris, 1993.
29. T.C. Somers and E. Vérette, Phenolic composition of natural wine types, in: Modern Methods of Plant Analysis, New Series, Vol. 6, Wine Analysis, H.F. Linskens and J.F. Jackson, eds, Springer-Verlag, Berlin, 1988, pp. 219-257.
30. A.S. St Léger, A.L. Cochrane and F. Moore, Factors associated with cardiac mortality in developed countries with particular reference to the consumption of wine, Lancet (1979), 1017-1020.
31. C.F. Timberlake and P. Bridle, Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines, Am. J. Enol. Vitic. 27 (1976), 97-105.
32. C. Tournaire, S. Croux, M.-T. Maurette, I. Beck, M. Hocquaux, A.M. Braun and E. Oliveros, Antioxidant activity of flavonoids: efficiency of singlet oxygen quenching, J. Photochem. Photobiol. B. Biol. 19 (1993), 205-215.
33. C. Tournaire, M. Hocquaux, I. Beck, E. Oliveros and M.-T. Maurette, Activité anti-oxydante des flavonoïdes. Réactivité avec le superoxyde de potassium en phase hétérogène, Tetrahedron 50 (1994), 9303-9314.
34. J. Vercauteren, C. Chèze, M.C. Dumon and J.F. Weber, eds, Polyphenols Communications 96, Bordeaux, Université Bordeaux 2, 1996.
35. J.A. Vinson and B.A. Hantz, Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines, J. Agric. Food Chem. 43 (1995), 401-403.