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Characteristic of phenolic compounds of wine and the influence of raw material and production process on their content®

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Warianty tytułu
Charakterystyka związków fenolowych występujących w winie oraz wpływ zastosowanego surowca i procesu produkcji na ich zawartość®
Języki publikacji
The tradition of wine production and consumption has been known since ancient times. Consumption of wine is particularly widespread in the Mediterranean countries. Wine is composed mainly of water, ethanol, carbohydrates, organic acids, minerals and phenols that shape the taste, aroma and colour of the final product. Phenolic compounds contained in wine also determine its beneficial effect on health. The aim of this article is to characterize the phenolic compounds of wine, as well as presenting the impact of the raw material and wine production process on phenolic content, as well as its healthy properties.
Tradycja produkcji i konsumpcji wina sięga czasów starożytnych. Spożycie wina jest szczególnie rozpowszechnione w krajach basenu Morza Śródziemnego. Wino składa się głównie z wody, etanolu, węglowodanów, kwasów organicznych, składników mineralnych oraz związków fenolowych, które kształtują smak, aromat i barwę produktu finalnego. Obecność związków fenolowych w winie decyduje także o jego korzystnym wpływie na zdrowie. Celem artykułu jest charakterystyka zawartych w winie związków fenolowych, a także przedstawienie wpływu zastosowanego do produkcji wina surowca oraz procesów produkcji wina na zawartość fenoli, jak również ich prozdrowotne właściwości.
Opis fizyczny
Bibliogr. 102 poz., tab.
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska
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Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).
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