Ontology highlight
ABSTRACT:
SUBMITTER: Vallverdu-Queralt A
PROVIDER: S-EPMC5474658 | biostudies-literature | 2017 Jun
REPOSITORIES: biostudies-literature
Vallverdú-Queralt Anna A Meudec Emmanuelle E Eder Matthias M Lamuela-Raventos Rosa M RM Sommerer Nicolas N Cheynier Véronique V
ChemistryOpen 20170515 3
Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the "wine polyphenol iceberg". It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mas ...[more]