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Wein und Gesundheit
Author(s) -
Wamhoff Heinrich,
Richardt Gabriele
Publication year - 1998
Publication title -
chemie in unserer zeit
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.217
H-Index - 24
eISSN - 1521-3781
pISSN - 0009-2851
DOI - 10.1002/ciuz.19980320205
Subject(s) - wine , ochratoxin a , food science , flavor , resveratrol , chemistry , biochemistry , mycotoxin
Recently, very interesting findings have been revealed in wine, and scientific research on some well known natural ingredients has shown that they possess previously unknown positive significance for the wine consumer. On the one hand residues of crop protection agents (special botryticides with carbodiimide structure, the insecticide Orthene®) are dealt with, then an atypical aging flavor (2‐aminoacetophenone), and some novel principles and flavors, and finally the occurrence of mycotoxines (Ochratoxin A) as consequence of low hygiene in wine making, are reported. On the other hand Resveratrol, a phytoalexin, displays cancer chemopreventive activities, and has been found as well in German wines in varying quantities.