Red wine consumption and health

Content: RED WINE CONSUMPTION AND HEALTH 
 RED WINE CONSUMPTION AND HEALTH 
 CONTENTS 
 Library of Congress Cataloging-in-Publication Data
 PREFACE 
 Chapter 1 WINE PHENOLICS: CLINICAL TRIALS 
 Abstract
 Introduction
 Clinical Trials
 Effects of Alcohol Consumption on Health
 Blood Pressure
 Cardiovascular Healt
 Diabetes
 Effects of Wine and Wine Phenolics Intake on Health
 Cardiovacular Health
 Blood Pressure
 Diabetes
 Health Benefitial Effects of Resveratrol
 Cardiovasculat Health
 Circulatory Functions
 Metabolism
 Health Benefitial Effects of Anthocyanins and Quercetin
 Anthocyanins QuercetinDietary Supplements
 Conclusion
 Acknowledgments
 References
 Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES 
 Abstract
 Introduction
 1. Vinification Process
 2. Fermentation Process during Wine Elaboration
 3. Starter Cultures in Vitiviniculture
 References
 Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH 
 Abstract
 Introduction
 2. Materials and Methods
 2.1. Materials
 2.1.1. The Plants
 2.1.2. The Beverages 2.2. Methods2.2.1. Extraction of the Total Polyphenols
 2.2.2. Measurement of the Antioxidant Activity
 3. Results and Discussion
 Conclusion
 References
 Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE 
 Abstract
 Introduction
 The Relation between the Chemical Composition and Organoleptic Properties of Wine
 Flavour Components
 Acidity Components
 Organic Acids
 Astringency and sour taste compounds
 Sweet and salty compounds
 Saltiness
 1) Aroma Substances
 2) Coloured Substances
 The Role of Oak Wood in the Organoleptic Properties of Wines Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules)
 3) Phenolic Substances
 Lignans
 Coumarins
 Simple Phenols
 Tannins
 Ellagitannins
 4) Aliphatic Substances
 5) Other substances
 Lactones
 Norisoprenoids and Carotenoids
 The Interaction between Oak Barrel and Red Wine
 Processes Owed to the Oxygen Penetration
 Extraction of substances from oak wood
 1) Direct Changes
 2) Indirect Changes
 Wine and Polyphenols
 Classification of Polyphenols in Wine
 Conclusion
 Acknowledgment
 References
 INDEX