Understanding Wine Microbiota Challenges And Opportunities

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Understanding Wine Microbiota: Challenges and Opportunities

Author : Aline Lonvaud
Publisher : Frontiers Media SA
ISBN 13 : 2889459594
Total Pages : 168 pages
Book Rating : 4.8/5 (894 download)

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Book Synopsis Understanding Wine Microbiota: Challenges and Opportunities by : Aline Lonvaud

Download or read book Understanding Wine Microbiota: Challenges and Opportunities written by Aline Lonvaud and published by Frontiers Media SA. This book was released on 2019-08-16 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.

Microbiota of Grapes: Positive and Negative Role on Wine Quality

Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (136 download)

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Book Synopsis Microbiota of Grapes: Positive and Negative Role on Wine Quality by :

Download or read book Microbiota of Grapes: Positive and Negative Role on Wine Quality written by and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the 'qualities' of final productions. The selection from the indigenous micro-biodiversity of 'virtuous' ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of 'tailored' starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine 'qualities' (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.

The Plant Holobiont Volume I: Microbiota as Part of the Holobiont; Challenges for Agriculture

Author : Patrizia Cesaro
Publisher : Frontiers Media SA
ISBN 13 : 2889742474
Total Pages : 220 pages
Book Rating : 4.8/5 (897 download)

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Book Synopsis The Plant Holobiont Volume I: Microbiota as Part of the Holobiont; Challenges for Agriculture by : Patrizia Cesaro

Download or read book The Plant Holobiont Volume I: Microbiota as Part of the Holobiont; Challenges for Agriculture written by Patrizia Cesaro and published by Frontiers Media SA. This book was released on 2022-02-02 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Red Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128144009
Total Pages : 408 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Red Wine Technology by : Antonio Morata

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Biology of Microorganisms on Grapes, in Must and in Wine

Author : Helmut König
Publisher : Springer
ISBN 13 : 3319600214
Total Pages : 710 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Biology of Microorganisms on Grapes, in Must and in Wine by : Helmut König

Download or read book Biology of Microorganisms on Grapes, in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Advances in Grape and Wine Biotechnology

Author : Antonio Morata
Publisher : BoD – Books on Demand
ISBN 13 : 1789846129
Total Pages : 298 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Advances in Grape and Wine Biotechnology by : Antonio Morata

Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Microbiota of Grapes: Positive and Negative Role on Wine Quality

Author : Giuseppe Spano
Publisher : Frontiers Media SA
ISBN 13 : 2889451216
Total Pages : 233 pages
Book Rating : 4.8/5 (894 download)

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Book Synopsis Microbiota of Grapes: Positive and Negative Role on Wine Quality by : Giuseppe Spano

Download or read book Microbiota of Grapes: Positive and Negative Role on Wine Quality written by Giuseppe Spano and published by Frontiers Media SA. This book was released on 2017-03-28 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.

Understanding Wine Chemistry

Author : Andrew L. Waterhouse
Publisher : John Wiley & Sons
ISBN 13 : 1119894093
Total Pages : 565 pages
Book Rating : 4.1/5 (198 download)

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Book Synopsis Understanding Wine Chemistry by : Andrew L. Waterhouse

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2024-05-16 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

Novel Insights Into the Responses of the Plant Microbiome to Abiotic Factors

Author : Collin M. Timm
Publisher : Frontiers Media SA
ISBN 13 : 2889710920
Total Pages : 130 pages
Book Rating : 4.8/5 (897 download)

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Book Synopsis Novel Insights Into the Responses of the Plant Microbiome to Abiotic Factors by : Collin M. Timm

Download or read book Novel Insights Into the Responses of the Plant Microbiome to Abiotic Factors written by Collin M. Timm and published by Frontiers Media SA. This book was released on 2021-07-27 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Wine Microbiology

Author : Kenneth C. Fugelsang
Publisher : Springer Science & Business Media
ISBN 13 : 0387333495
Total Pages : 408 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Wine Microbiology by : Kenneth C. Fugelsang

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Springer Science & Business Media. This book was released on 2007-04-03 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.

The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed

Author : Rossana Coda
Publisher : Frontiers Media SA
ISBN 13 : 2889660923
Total Pages : 146 pages
Book Rating : 4.8/5 (896 download)

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Book Synopsis The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed by : Rossana Coda

Download or read book The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed written by Rossana Coda and published by Frontiers Media SA. This book was released on 2020-10-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.

Understanding Wine Chemistry

Author : Andrew L. Waterhouse
Publisher : John Wiley & Sons
ISBN 13 : 1118627806
Total Pages : 485 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Understanding Wine Chemistry by : Andrew L. Waterhouse

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2016-08-29 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics and Prebiotics

Author : Caili Fu
Publisher : Frontiers Media SA
ISBN 13 : 2832516440
Total Pages : 272 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics and Prebiotics by : Caili Fu

Download or read book Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics and Prebiotics written by Caili Fu and published by Frontiers Media SA. This book was released on 2023-04-17 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Improving Sustainable Viticulture and Winemaking Practices

Author : J. Miguel Costa
Publisher : Academic Press
ISBN 13 : 0323851673
Total Pages : 538 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Improving Sustainable Viticulture and Winemaking Practices by : J. Miguel Costa

Download or read book Improving Sustainable Viticulture and Winemaking Practices written by J. Miguel Costa and published by Academic Press. This book was released on 2022-03-19 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable. Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions Presents innovative technologies that have an impact on the efficiency of resources and recycling Includes technological tools for more precise monitoring and management in the wine supply chain

Modern Technologies and Their Influence in Fermentation Quality

Author : Santiago Benito
Publisher : MDPI
ISBN 13 : 3039289470
Total Pages : 220 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Modern Technologies and Their Influence in Fermentation Quality by : Santiago Benito

Download or read book Modern Technologies and Their Influence in Fermentation Quality written by Santiago Benito and published by MDPI. This book was released on 2020-05-20 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

White Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128236558
Total Pages : 431 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis White Wine Technology by : Antonio Morata

Download or read book White Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2021-09-21 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines

Phytomicronutriments

Author : IFN
Publisher : Lavoisier
ISBN 13 : 274306417X
Total Pages : 410 pages
Book Rating : 4.7/5 (43 download)

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Book Synopsis Phytomicronutriments by : IFN

Download or read book Phytomicronutriments written by IFN and published by Lavoisier. This book was released on 2012-04-20 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cet ouvrage répond aux questionnements scientifiques posés sur les effets biologiques des phytomicronutriments (polyphénols, phytostérols, caroténoïdes, glucosinolates…), dans le double contexte de transition nutritionnelle et du vieillissement de la population, et dans le cadre du rôle potentiel de notre alimentation dans la gestion de notre santé. Fruit d'un travail collectif initié par l'Institut français pour la nutrition (IFN) Les phytomicronutriments présente : - une classification des différentes familles de phytomicronutriments, - les principaux facteurs de variation impactant sur les quantités ingérées et sur leur biodisponibilité, car les effets santé des phytomicronutriments dépendent de leurs niveaux de consommation et de leur biodisponibilité, - leur fonctionnalité puis leur impact dans des populations spécifiques (femmes ménopausées, sportifs et personnes âgées), - les bénéfices/risques de quelques classes de molécules, les plus étudiées : phyto-oestrogènes, phytostérols et caroténoïdes, - une illustration de la composition en phytomicronutriments dans des menus types et la possibilité de les repérer dans les aliments sur la base de la couleur de ces derniers. Cet ouvrage s'adresse aux scientifiques, aux professionnels de l'industrie alimentaire, aux professionnels de la santé, aux enseignants et aux étudiants dans le domaine de la nutrition et de la santé.