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BIOCHEMISTRY RESEARCH TRENDS B C IOACTIVE OMPOUNDS W IN INE R A ECENT DVANCES P AND ERSPECTIVES No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. B R T IOCHEMISTRY ESEARCH RENDS Additional books in this series can be found on Nova’s website under the Series tab. Additional e-books in this series can be found on Nova’s website under the e-book tab. BIOCHEMISTRY RESEARCH TRENDS B C IOACTIVE OMPOUNDS W IN INE R A ECENT DVANCES P AND ERSPECTIVES PEDRO ADRIÁN AREDES-FERNÁNDEZ MARÍA JOSÉ RODRIGUEZ-VAQUERO GISSELLE RAQUEL APUD AND MARÍA GILDA STIVALA EDITORS New York Copyright © 2016 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. We have partnered with Copyright Clearance Center to make it easy for you to obtain permissions to reuse content from this publication. Simply navigate to this publication’s page on Nova’s website and locate the ―Get Permission‖ button below the title description. This button is linked directly to the title’s permission page on copyright.com. Alternatively, you can visit copyright.com and search by title, ISBN, or ISSN. 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In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Additional color graphics may be available in the e-book version of this book. Library of Congress Cataloging-in-Publication Data ISBN:(cid:3)(cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:22)(cid:16)(cid:25)(cid:28)(cid:26)(cid:16)(cid:24) (eBook) Library of Congress Control Number: 2015948678 Published by Nova Science Publishers, Inc. † New York CONTENTS Preface vii Chapter 1 Bioactive Peptides in Wine: Recent Advances and Perspectives 1 Pedro A. Aredes-Fernández, Gisselle R. Apud, María G. Stivala and María J. Rodríguez-Vaquero Chapter 2 Wine Polyphenols: Biological Activities and Reuse from Winery Waste 35 María J. Rodríguez-Vaquero, Sofía M. Sosa-Marmol, María G. Stivala, Gisselle R. Apud and Pedro A. Aredes-Fernández Chapter 3 Factors Affecting Biogenic Amines Occurrence in Wine: An Overview of Analytical Methods 61 Silvana C. Ledesma, María G. Stivala and Pedro A. Aredes-Fernández Chapter 4 Impact of Fungal Diseases in Grapes and Wine: General Aspects and Recent Advances 91 Gisselle R. Apud, Pedro A. Aredes-Fernández and Diego A. Sampietro Editors’ Contact Information 111 Index 113 PREFACE Wine has been part of human culture for about 6000 years. From ancient times, wine was used to treat fever as well as different diseases; howveer, its benefitial effects related to human health are associated mainly with the prevention of cardiovascular diseases, principally due to the high content of bioactive compounds. Presently, there is consensus among the scientific community that moderate wine consumption produces potentially beneficial effects on the human body mainly due to its preventive properties on the cardiovascular system. These beneficial effects are related to the presence of different components with an antioxidant-promoting capacity against reactive oxygen species produced naturally in the body, as well as antihypertensive effects, lipid profile regulation and anti-inflammatory effects. The relationship between wine consumption and cardiovascular disease prevention emerged in 1989 with the French paradox, which is based on countries like France where many fatty foods are consumed, but the incidence of death from cardiovascular disease was lower than in others countries like in Northern Europe. This is due to the fact that wine is correlated with low incidence of cardiovascular disease, indicating a protective effect of wine. In this sense, it is established that moderate daily wine consumption (150 mL for women and 300 mL in men) produces benefits on cardiovascular diseases due to the action of bioactive compounds such as polyphenols. Recently, also has been shown that in the prevention of hypertension have an important role the presence of bioactive peptides generated by the metabolism of the microflora naturally present in the fermentation process. On this subject, is a current and interest topic the isolation and selection of wine microflora that possess advantageous technological properties for vinification process, guaranteeing the wine quality and sometimes incorporates an added value to final product. At present, the study of the use of products and by-products generated in wine processes, viii P. A. Aredes Fernández, M. J. Rodriguez Vaquero, G. R. Apud et al. which can be used in the pharmaceutical, food and cosmetic industries is an interesting topic. The development of new processing technologies, acco- mpanied by the evolution of scientific knowledge on bioactive comp-ounds and the increasing consumer concern over for his health, has carried a growing and sustained interest in wine components with beneficial biological activities. However, some wine bioactive compounds generated under certain conditions can modify the organoleptic properties and quality of wines. Biogenic amines—nitrogen compounds generated mainly by the metabolism of microorganisms associated to winemaking process—can exert negative effects on consumers’ health. Another compound produced by contaminant filam- entous fungi are mycotoxins, Ochratoxin A being the most relevant mycotoxin in wine produced by Aspergillus carbonarius and Aspergillus niger that contaminates grapes. This compound has nephrotoxic, hepatotoxic, terato- genic, genotoxic and immunotoxic properties on several animal species, and causes kidney and liver tumors in mice and rats. This book attempts to transfer scientific results and the most comp- rehensive and updated knowledge on bioactive compounds in general— particularly in wine—and updates on the most recent advances in the field. With this book, oenologists will be able to update their knowledge from a deeper understanding of the importance of bioactive compounds in wine. Moreover, researchers in oenology can expand their knowledge and conduct their experiments in areas of growing interest.