The aim of this work was to investigate on the factors affecting the accumulation of different health promoting compounds in Sangiovese wines. In particular, the attention was focused on the incidence of several variables able to influence grape composition and the role of yeasts during wine fermentation. Health promoting compounds here studied included grape derived molecules (anthocyanins, flavonols and flavan-3-ol monomers) as well as higher alcohol produced by yeasts (tyrosol, hydroxytyrosol and tryptophol).
Health promoting compounds in sangiovese wines / Yuri Romboli. - (2015).
Health promoting compounds in sangiovese wines
ROMBOLI, YURI
2015
Abstract
The aim of this work was to investigate on the factors affecting the accumulation of different health promoting compounds in Sangiovese wines. In particular, the attention was focused on the incidence of several variables able to influence grape composition and the role of yeasts during wine fermentation. Health promoting compounds here studied included grape derived molecules (anthocyanins, flavonols and flavan-3-ol monomers) as well as higher alcohol produced by yeasts (tyrosol, hydroxytyrosol and tryptophol).
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