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Polyphenols produced during red wine ageing

R Brouillard1, F George, A Fougerousse

  • 1Laboratoire de Chimie des Polyphénols, Université Louis Pasteur, Faculté de Chimie, Strasbourg, France.

Biofactors (Oxford, England)
|January 1, 1997
PubMed
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Moderate red wine consumption offers health benefits, potentially linked to polyphenols. These compounds, abundant in grapes and wine, act as antioxidants protecting against heart disease. Their specific roles and changes during wine aging warrant further investigation.

Area of Science:

  • Food Science
  • Biochemistry
  • Cardiovascular Health

Background:

  • The
  • French paradox
  • highlights potential health benefits of moderate red wine consumption, contrasting with high-fat diets.
  • Ethanol was initially considered the beneficial component, but research now focuses on polyphenols, plant-derived antioxidants found abundantly in grapes.
  • Polyphenols protect low-density lipoprotein (LDL) cholesterol from oxidation, a key factor in heart disease development.

Purpose of the Study:

  • Investigate the role of polyphenols in red wine and their potential health benefits.
  • Compare the polyphenol composition of grapes with those found in aged red wine.
  • Understand biochemical modifications of flavonoids during wine aging and their impact on antioxidant activity.

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Main Methods:

  • Analysis of polyphenolic compounds in red wine from Vitis vinifera cultivars.
  • Examination of structural changes in grape pigments during wine aging.
  • Assessment of antioxidant activities of grape and wine polyphenols.

Main Results:

  • Polyphenols are abundant in grapes and red wine, exhibiting antioxidant and radical scavenging properties.
  • Grape and wine polyphenols are chemically distinct due to modifications during wine aging.
  • Structural changes during wine aging lead to the formation of new, stable red pigments.

Conclusions:

  • The distinct chemical nature of grape and wine polyphenols suggests differing health impacts.
  • While grapes offer health benefits due to their polyphenolic content, epidemiological studies predominantly focus on wine.
  • Further research is needed to elucidate the specific antioxidant activities of individual polyphenols and their variations between grapes and aged wine.