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By Pedro Adrian Aredes-Fernandez, Maria Jose Rodriguez-Vaquero, Gisselle Raquel Apud, María Gilda Stivala

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Extra info for Bioactive compounds in wine : recent advances and perspectives

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1997). Wine is composed of water, ethanol, glycerol, polysaccharides, different types of acids and phenolic compounds. The phenolic compounds of wine can be divided into flavonoids and non-flavonoids. Flavonoids, which account for over 85% of the phenolic components in red wine, include different molecular families like flavonols, flavones and anthocyanidins. Non-flavonoid compounds include hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, and hydrolysable tannins (Stockley et al. 2012). Red wine is known to contain 10foldmore phenolic compounds than white wine.

7. WINERY WASTES Wine production generates huge amounts of waste.

16, 851–854. , (2014). Identification of multifunctional peptides from human milk. Peptides. 56, 84-93. , (2012). Use of satiety peptides in assessing the satiating capacity of foods. Physiol. Behav. 105(2), 483-488. , (2002). Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method. J. Ind. Microbiol. Biotechnol. 29, 314-322. , (2002). Val-Tyr as a natural antihypertensive dipeptide can be absorbed into the human circulatory blood system.

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