A Review of Polyphenolics in Oak Woods

International Journal of Molecular Sciences

Bo Zhang¹  Jian Cai¹  Chang-Qing Duan¹  Malcolm J. Reeves¹  Fei He¹ 

[1] Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; E-Mails:

关键词: oak;    polyphenolics;    structure;    wine aging;    analysis;   

DOI  :  10.3390/ijms16046978

来源: mdpi

【 摘 要 】

Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.