White wine with red wine-like properties: Increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 7, 2001, Pages 3164-3168

  Fuhrman, Bianca ^a   Volkova, Nina ^a   Suraski, Amram ^b   Aviram, Michael ^a,c  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b Binyamina Winecellars and Distillers ^*  (Israel)

^c RAMBAM MEDICAL CENTER   (Israel)

Author keywords

LDL oxidation; Polyphenols; Red wine; White wine

Indexed keywords

FREE RADICAL; LOW DENSITY LIPOPROTEIN; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EXTRACTION; FOOD PROCESSING; FRUIT JUICE; GRAPE; HUMAN; LIPID OXIDATION; WINE;

ANTIOXIDANTS; FLAVONOIDS; FOOD HANDLING; FREE RADICAL SCAVENGERS; LIPOPROTEINS, LDL; OXIDATION-REDUCTION; PHENOLS; POLYMERS; ROSALES; WINE;

VITACEAE; VITIS SP.;

EID: 0034853058     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001378j     Document Type: Article

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