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Oxidation mechanisms occurring in wines
Oliveira, Carla Maria; Ferreira, António César Silva; Freitas, Victor De; Silva, Artur M. S.The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can be divided in enzymatic oxidation and non-enzymatic oxidation. Enzymatic oxidation almost entirely occurs in grape must and is largely correlated with the content of hydroxycinnamates, such as caffeoyltartaric acid and pa...
LDL Isolated from Plasma-Loaded Red Wine Procyanidins Resist Lipid Oxidation an...
Lourenço, Cátia F.; Gago, Bruno; Barbosa, Rui M.; Freitas, Víctor de; Laranjinha, JoãoDietary phenolic compounds may act as antioxidants in vitro, but because of structural modifications during absorption, its role based on concentrations high enough to afford an antioxidant protection needs to be re-evaluated. We have explored the hypothesis that red wine procyanidins interact with low density lipoproteins (LDL) and that, at this location, the phenolic compounds efficiently protect LDL from oxi...
Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenoc...
Figueiredo, Ana Rita; Campos, Francisco; Freitas, Víctor de; Hogg, Tim; Couto, José AntónioThe aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Cultures were grown in ethanol-containing MRS/TJ medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. The effect of tannins was evaluated by monitoring the pr...
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