Phenolic compounds are important components of die grape berry in the determination of wine style and quality. In the past decade, significant advances towards a better understanding of the genetics, biochemistry, and physiology governing the synthesis of this class of secondary metabolite have been made. This deeper knowledge of phenylpropanoid and flavonoid metabolism strengthens the foundation for practical applications in the vineyard; investigations involving cultural practices and manipulation of environmental effects can help viticulturists deliver grapes to winemakersthat are better suited to particular enological objectives, as well as possibly enriching the product in health-promoting compounds
Castellarin, S. D., Bavaresco, L., Falginella, L., Goncalves, M. I. V. Z., Di Gaspero, G., Phenolics in Grape Berry and Key Antioxidants, in Geros, H., Chaves, M. M., Delrot, S. (ed.), The Biochemistry of the Grape Berry, Bentham Science Publishers, Sharja 2012: 89- 110. 10.2174/978160805360511201010089 [http://hdl.handle.net/10807/61282]
Phenolics in Grape Berry and Key Antioxidants
Bavaresco, Luigi;
2012
Abstract
Phenolic compounds are important components of die grape berry in the determination of wine style and quality. In the past decade, significant advances towards a better understanding of the genetics, biochemistry, and physiology governing the synthesis of this class of secondary metabolite have been made. This deeper knowledge of phenylpropanoid and flavonoid metabolism strengthens the foundation for practical applications in the vineyard; investigations involving cultural practices and manipulation of environmental effects can help viticulturists deliver grapes to winemakersthat are better suited to particular enological objectives, as well as possibly enriching the product in health-promoting compounds
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