Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia

Polyphenols play an essential role in the definition of the organoleptic characteristics of wines, and among them resveratrol, present in the vine and in the skin of the berries, has a noteworthy biological activity. Several studies have pointed out how this compound, found in the cis or trans configuration as a free or glucose bound moiety, can increases the antioxidant potential of wine and may play an important role in the prevention of several pathologies in humans. However, in wine it is also possible to find potentially toxic moieties, such as biogenic amines, precursors of nitrosoamines. This presence can be a consequence of the malolactic fermentation or be due to the activity of the yeasts during the primary fermentation. In this his research 112 wines produced in Southern Italy, and commercially classified as DOC or IGT, have been characterized and classified according to their content in total polyphenols, resveratrol, as well as in biogenic amines, using multivariate statistical analysis