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Molecules 2017, 22(2), 286;

Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products

Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus University, Edif. 25, Espinardo, 30100 Murcia, Spain
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 12 November 2016 / Revised: 6 February 2017 / Accepted: 7 February 2017 / Published: 14 February 2017
(This article belongs to the Collection Wine Chemistry)
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Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties. View Full-Text
Keywords: grape; Vitis vinifera L.; phenolic compounds; chemical structure; biological activity grape; Vitis vinifera L.; phenolic compounds; chemical structure; biological activity

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Machado, N.F.L.; Domínguez-Perles, R. Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products. Molecules 2017, 22, 286.

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