Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration

• Published in: Annual review of food science and technology Vol. 5; p. 83
• Main Authors: Casassa, L Federico, Harbertson, James F
• Format: Journal Article
• Language: English
• Published: United States 01.01.2014
• Subjects: Anthocyanins - chemistry; Anthocyanins - isolation & purification; Cell Wall - chemistry; Color; Fermentation; Flavonoids - chemistry; Flavonoids - isolation & purification; Flavonols - chemistry; Flavonols - isolation & purification; Food Handling - methods; Fruit - chemistry; Humans; Polymers - chemistry; Proanthocyanidins - analysis; Proanthocyanidins - chemistry; Sensation; Taste; Vitis - chemistry; Wine - analysis

We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the...