Polyphenolic Compounds in Wine and Beer

Edited by
January 2023
204 pages
  • ISBN978-3-0365-6128-8 (Hardback)
  • ISBN978-3-0365-6127-1 (PDF)

This book is a reprint of the Special Issue Polyphenolic Compounds in Wine and Beer that was published in

Chemistry & Materials Science
Medicine & Pharmacology

This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
beer; polyphenols; antioxidant activity; walnut; chestnut; green tea; coffee; cocoa; honey; licorice; beer; antioxidants; prenylated flavonoids; tyrosol; hydroxytyrosol; alkylresorcinols; hops; malt; health; menopause; polyphenol; phytoestrogen; prenylnarigenin; humulones; ethanol; bioactives; resveratrol; red wine; ethylchloroformate; gas chromatography–mass spectrometry; alcohol; butyric acid; fiber; polyphenols; drinking pattern; wine; beer; polyphenols; antioxidant activity; winemaking; brewing; beer; phenolic compounds; antioxidants; binding; health properties; docking; red wine; Mencía; Jean; terroir; anthocyanins; phenolic acids; flavonols; wine color; beer; phenols; alcohol; health; HPLC-UV-ESI-MSn; free anthocyanins; co-pigmented anthocyanins; mixed fermentation; starmerella bacillaris; PCA; hydroxycinnamic acids; caftaric acid; verjuice; FPLC; unripe grape juice

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