What is it about?
This review article summarizes studies on the application of new technologies that can increase, or at least maintain, the phenolic compound content in red wine. Some of these technologies have been evaluated at an industrial scale and, in some cases, have been included in the International Code of Oenological Practices of the International Organisation of Vine and Wine (OIV). These technologies can be applied at different stages of the winemaking process, from the pre-fermentation stage (on the grapes and/or grapemust), during the fermentation stage (using selected yeasts), and in the post-fermentation stage (during wine aging).
Featured Image
Photo by Danielle Comer on Unsplash
Why is it important?
Scientific evidence has shown the health benefits of red wine consumption due to its high content of phenolic compounds. Implementing procedures that allow for greater extraction and stability of these compounds during winemaking is a key aspect. Phenolic compounds act on the human body, primarily through their antioxidant, anti-inflammatory, antimicrobial, antiviral, and other activities.
Perspectives
This research shows that technology can help improve the bioactive profile of food, contributing to improving the health status of consumers, from a preventive point of view, thanks to the antioxidant, anti-inflammatory, antimicrobial potential, among other benefits of the phenolic compounds present in red wine.
Dr. Ricardo Vejarano
Universidad Privada del Norte
Read the Original
This page is a summary of: Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking, Frontiers in Nutrition, May 2022, Frontiers,
DOI: 10.3389/fnut.2022.890066.
You can read the full text:
Contributors
The following have contributed to this page
