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The stability of quercetin

Michel MOUTOUNET, INRA Pech Rouge

The stability of quercetin
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Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of characteristic sediments.

Quercetin’s sedimentation in wines is a problem that has become more frequent in recent years, mainly due to the evolution of viticulture techniques and market dynamics.

The presentation by Michel Moutounet, INRA Pech Rouge, offers us a clear and in-depth description of the knowledge so far gained on these molecules.

The seminar reproduced in this videos was presented at the 10th edition of Enoforum (Vicenza, Italy, 16-18 May 2017), in the module dedicated to the QUE-STAB - PSR Regione Toscana

Published on 02/11/2017
Item available in francais
    • Wine flavonols: characteristics, evolution, interactions
    • Michel MOUTOUNET, INRA Pech Rouge
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