title: A review of polyphenolics in oak woods.
abstract: 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.
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zb692002@163.com.|College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. zb692002@163.com.
authors.forename: Bo
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. caijian928@cau.edu.cn.|College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094, China. caijian928@cau.edu.cn.
authors.forename: Jian
authors.initials: J
authors.lastname: Cai
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. chqduan@cau.edu.cn.
authors.forename: Chang-Qing
authors.initials: CQ
authors.lastname: Duan
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. mreeves@xtra.co.nz.|Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand. mreeves@xtra.co.nz.
authors.forename: Malcolm J
authors.initials: MJ
authors.lastname: Reeves
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. wheyfey@cau.edu.cn.
authors.forename: Fei
authors.initials: F
authors.lastname: He
mesh_terms: D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry; D059808:Polyphenols / Q000737:chemistry / Q000302:isolation & purification*; D029963:Quercus / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols
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