Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes

• Published in: Nutrire : revista de Sociedade Brasileira de Alimentação e Nutrição = journal of the Brazilian Society of Food and Nutrition Vol. 48; no. 1; p. 25
• Main Authors: Ghanem, Chantal, Bouajila, Jalloul, Rizk, Ziad, El Beyrouthy, Marc, Sadaka, Carmen, Gürer, Eda Sönmez, Souchard, Jean Pierre, Taillandier, Patricia, Sharifi-Rad, Javad, Nehme, Nancy, El Rayess, Youssef
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.05.2023; Springer Nature B.V; Springer
• Subjects: Analytical chemistry; Anti-inflammatory agents; Antidiabetics; Antioxidants; Biological activity; Breast cancer; Chemical engineering; Chemical Sciences; Clinical Nutrition; Diabetes; Fermentation; Food Science; Fruits; Medicine; Medicine & Public Health; Nutrition; Phenols; Syrah; Heat maceration; Cabernet Sauvignon; Phenolic compounds; Anticancer; Anti-diabetic; Anti-inflammatory

This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak...