Phenolic compounds in wine Essays

The acids found in grapes are tartaric, malic and low level of citric, ascorbic and acetic. These are called ‘organic acids’ because they contain carbon atoms. Many other organic acids, including amino acids, are also found in juice and wines, but tartaric and malic acid account for over 90% of the total acids present. During the early period of berry growth, concentration of both acids increases in the fruit. With the onset of ripening, as the sugar accumulates in the fruit, the acid concentration

practice, and storage conditions (Poyrazoglu et al, 2002, Barzegar et al, 2004, Fadavi et al, 2005). About 50% of the total fruit weight corresponds to the peel, which is an important source of bioactive compounds such as phenolics, flavonoids, ellagi tannins (ETs), and proanthocyanidin compounds (Li and others 2006), minerals, mainly potassium, nitrogen, calcium, phosphorus, magnesium, and sodium (Mirdehghan and Rahemi 2007), and complex polysaccharides (Jahfar and others

industry are high stability and optimum activity at an acid pH. With the advances in the techniques of molecular biology, other uses of xylanases are being discovered. Recently, a recombinant yeast of wine was constructed with the gene for xylanase of Aspergillus nidulans, xlnA, resulting in a wine with a more pronounced aroma than is conventional (Ganga et al., 1999). During the manufacture of beer, the cellular wall of the barley is hydrolyzed re- leasing long chains of arabinoxylans which increase

In this process,phenolic compounds such as caffeic acid and tannin are extracted from a water fern called azolla mycrophylla, this plant does not have seed or flowers.Both these acids have immense potenial roles Caffeic acid as an antioxidant,anticarcinogenic as well as anti-inflammatory while tannin has been used to treat various diseases along with acting as a shield from external attackers like predators in plants.The extraction procedure started from the crushing of the dried azolla plant material

Regular Use of Olive Oil The olive oil and wine consumed in the Mediterranean basin retain virtually all their natural nutritional properties because they are usually obtained from their respective plant sources through either physical crushing or pressing. Olive oil contains monounsaturated fatty

INTRODUCTION Coffee is a drink that is consumed by millions of people around the world every day. Despite that, not many seek to know the benefits, hazards or the chemical component that are present in this beloved beverage. The coffee drink is acquired from a plant that produces coffee beans which are brewed into the drink. The two most famous coffee plant species are coffea Canephora and coffee Arabica L, both these species have almost the same chemical formula and chemical composition with slight