Red wine consumption and health

127 Pages·2016·2.069 MB·English

by  Soto, Lana

FOOD AND BEVERAGE CONSUMPTION AND HEALTH

R W C
ED INE ONSUMPTION
H
AND EALTH

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.
F B C
OOD AND EVERAGE ONSUMPTION
H
AND EALTH

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.
FOOD AND BEVERAGE CONSUMPTION AND HEALTH

R W C
ED INE ONSUMPTION
AND HEALTH

LANA SOTO
EDITOR

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.

For further questions about using the service on copyright.com, please contact:
Copyright Clearance Center
Phone: [phone] Fax: [phone] E-mail: [email protected].

NOTICE TO THE READER
The Publisher has taken reasonable care in the preparation of this book, 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 in this book. The Publisher shall not be liable for any special, consequential, or exemplary
damages resulting, in whole or in part, from the readers‟ use of, or reliance upon, this material. Any
parts of this book based on government reports are so indicated and copyright is claimed for those parts
to the extent applicable to compilations of such works.

Independent verification should be sought for any data, advice or recommendations contained in this
book. 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:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:23)(cid:16)(cid:23)(cid:21)(cid:25)(cid:16)(cid:19) (eBook)

Library of Congress Control Number: 2015959366

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Wine Phenolics: Clinical Trials 1
Jelena Cvejić
and Ljiljana Gojkovic-Bukarica
Chapter 2 Wine Microbiological Processes: Benefits of the Use
of Starter Cultures 29
Luciana V. Rivero, Claudia V. Vallejo,
Fabiana M. Saguir,
Pedro A. Aredes-Fernández
and María J. Rodríguez-Vaquero
Chapter 3 Anti-Oxidant Activity of the Total Polyphenols
Extracted from Hibiscus Sabdariffa L., Glycine Max
L. Merr., Yellow Tea, Red Wine and Their Impact
on the Health 53
Andzi Barhé Timoléon
Chapter 4 Relationship between Chemical Composition and
Organoleptic Properties of Red Wine 69
Irina Mirela Apetrei
Index 105

PREFACE

Red wine is a rich source of different phenolic compounds which
contribute to sensorial wine characteristics and can exhibit various biological
properties. In vitro and animal studies have suggested that phenolics present in
wine may exert a wide range of potential beneficial effects to human health,
which involves antioxidant, anti-inflammatory, cardioprotective,
neuroprotective, anti-diabetic and anti-cancer activity. In this book, Chapter
One discusses available data concerning the most important clinical trials
focused on the biological effects of wine and wine phenolics, particulary
resveratrol. Chapter Two examines the benefits of the use of starter cultures in
wine microbiological processes. Chapter Three reviews the antioxidant
activity of Glycine max L. Merr, Hibiscus Sabdariffa L., yellow tea and red
wine, and their contributions to health. Chapter Four presents the relationship
between the chemical composition and the organoleptic properties of red wine.
Chapter 1 – Red wine is a rich source of different phenolic compounds
which contribute to sensorial wine characteristics and can exhibit various
biological properties. In vitro and animal studies have suggested that phenolics
present in wine may exert a wide range of potential beneficial effects to human
health, which involves antioxidant, anti-inflammatory, cardioprotective,
neuroprotective, anti-diabetic and anti-cancer activity. In this chapter,
available data concerning the most important clinical trials focused on
biological effects of wine and wine phenolics, particullary resveratrol, will be
summarized. Resveratrol can be found as nutritional supplement in the free
sale and it has been proposed as a potential therapeutic to improve
cardiovascular health as well as metabolic health. In addition, biological
activities of wine, anthocyanins, quercetin as well as food supplements
containing grape extract or wine phenolics were also evaluated on humans.
viii Lana Soto
The results of clinical trials indicate that wine phenolics have potential
cardioprotective activity in patients with increased risk of cardiovascular
disease. These compounds could also have positive effect on the circulatory
function and could exert anti-diabetic activity in humans, while the anti-cancer
activity is still insufficiently tested. Effects on circulatory functions and
glycose metabolism were also observed. In order to obtain clear results, the
influence of alcohol, wine and individual wine polyphenols on benefitial
effects on human health should be analized separately. Some issues remain
unsolved, such as the dose and length of treatment that would maximize the
biological potential of phenolic compounds present in wine.
Chapter 2 – Wine is much more complex and heterogeneous liquid than
any other beverage. Due to numerous amounts of compounds (e.g., water,
ethanol, minerals, inorganic compounds, organic acids, carbohydrates, and
polyphenol compounds), the quality of wine is important. The health benefits
of moderate wine consumption are well documented, and have been associated
with a diminished risk of cardiovascular and neurological diseases, antioxidant
activity and antimicrobial activity is currently considered to be very important
characteristics of red wines and is associated with the content of polyphenols
such as flavonoids, phenolic acids and stilbenes. Wine is one of the oldest
products where microbiological processes contribute significantly to the final
product quality. In winemaking, there are two important microbiological
processes: the alcoholic fermentation (FA), carried out by yeasts of the genus
Saccharomyces (the sugars are converted into ethanol and CO ), and the
2
malolactic fermentation (FML), catalyzed by bacteria acid lactic that
decarboxylate malic acid to lactic acid, which results in a deacidification. FML
provides microbiological stability and improves the final aroma balance by
modifying fruit-derived aromas and producing aroma-active compounds. The
MLF and FA in wine can be carried out by natural microflora or can be
inducing through inoculation of yeast and/or BAL. Oenococcus oeni is the
bacterial species most suitable for MLF because it can tolerate the physico-
chemical conditions present in wine. So, the first condition for the starter
culture selection is the survival of the strains in wine conditions, the presence
of diverse enzymatic activities, a lack of amino acid decarboxylase activity
and resistance to freeze-drying. In wine, controlling the use of starter cultures
allows to obtain a final product with specific characteristics, with beneficial
properties and with optimal flavor.