Table Of ContentBIOCHEMISTRY RESEARCH TRENDS
B C
IOACTIVE OMPOUNDS
W
IN INE
R A
ECENT DVANCES
P
AND ERSPECTIVES
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B R T
IOCHEMISTRY ESEARCH RENDS
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BIOCHEMISTRY RESEARCH TRENDS
B C
IOACTIVE OMPOUNDS
W
IN INE
R A
ECENT DVANCES
P
AND ERSPECTIVES
PEDRO ADRIÁN AREDES-FERNÁNDEZ
MARÍA JOSÉ RODRIGUEZ-VAQUERO
GISSELLE RAQUEL APUD
AND
MARÍA GILDA STIVALA
EDITORS
New York
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CONTENTS
Preface vii
Chapter 1 Bioactive Peptides in Wine: Recent Advances
and Perspectives 1
Pedro A. Aredes-Fernández, Gisselle R. Apud,
María G. Stivala and María J. Rodríguez-Vaquero
Chapter 2 Wine Polyphenols: Biological Activities and Reuse
from Winery Waste 35
María J. Rodríguez-Vaquero,
Sofía M. Sosa-Marmol, María G. Stivala,
Gisselle R. Apud and Pedro A. Aredes-Fernández
Chapter 3 Factors Affecting Biogenic Amines Occurrence in
Wine: An Overview of Analytical Methods 61
Silvana C. Ledesma, María G. Stivala
and Pedro A. Aredes-Fernández
Chapter 4 Impact of Fungal Diseases in Grapes and Wine:
General Aspects and Recent Advances 91
Gisselle R. Apud, Pedro A. Aredes-Fernández
and Diego A. Sampietro
Editors’ Contact Information 111
Index 113
PREFACE
Wine has been part of human culture for about 6000 years. From ancient
times, wine was used to treat fever as well as different diseases; howveer, its
benefitial effects related to human health are associated mainly with the
prevention of cardiovascular diseases, principally due to the high content of
bioactive compounds. Presently, there is consensus among the scientific
community that moderate wine consumption produces potentially beneficial
effects on the human body mainly due to its preventive properties on the
cardiovascular system. These beneficial effects are related to the presence of
different components with an antioxidant-promoting capacity against reactive
oxygen species produced naturally in the body, as well as antihypertensive
effects, lipid profile regulation and anti-inflammatory effects. The relationship
between wine consumption and cardiovascular disease prevention emerged in
1989 with the French paradox, which is based on countries like France where
many fatty foods are consumed, but the incidence of death from cardiovascular
disease was lower than in others countries like in Northern Europe. This is due
to the fact that wine is correlated with low incidence of cardiovascular disease,
indicating a protective effect of wine. In this sense, it is established that
moderate daily wine consumption (150 mL for women and 300 mL in men)
produces benefits on cardiovascular diseases due to the action of bioactive
compounds such as polyphenols. Recently, also has been shown that in the
prevention of hypertension have an important role the presence of bioactive
peptides generated by the metabolism of the microflora naturally present in the
fermentation process. On this subject, is a current and interest topic the
isolation and selection of wine microflora that possess advantageous
technological properties for vinification process, guaranteeing the wine quality
and sometimes incorporates an added value to final product. At present, the
study of the use of products and by-products generated in wine processes,
viii P. A. Aredes Fernández, M. J. Rodriguez Vaquero, G. R. Apud et al.
which can be used in the pharmaceutical, food and cosmetic industries is an
interesting topic. The development of new processing technologies, acco-
mpanied by the evolution of scientific knowledge on bioactive comp-ounds
and the increasing consumer concern over for his health, has carried a growing
and sustained interest in wine components with beneficial biological activities.
However, some wine bioactive compounds generated under certain conditions
can modify the organoleptic properties and quality of wines. Biogenic
amines—nitrogen compounds generated mainly by the metabolism of
microorganisms associated to winemaking process—can exert negative effects
on consumers’ health. Another compound produced by contaminant filam-
entous fungi are mycotoxins, Ochratoxin A being the most relevant mycotoxin
in wine produced by Aspergillus carbonarius and Aspergillus niger that
contaminates grapes. This compound has nephrotoxic, hepatotoxic, terato-
genic, genotoxic and immunotoxic properties on several animal species, and
causes kidney and liver tumors in mice and rats.
This book attempts to transfer scientific results and the most comp-
rehensive and updated knowledge on bioactive compounds in general—
particularly in wine—and updates on the most recent advances in the field.
With this book, oenologists will be able to update their knowledge from a
deeper understanding of the importance of bioactive compounds in wine.
Moreover, researchers in oenology can expand their knowledge and conduct
their experiments in areas of growing interest.
