Changes in antioxidant capacity of Tannat red wines during early maturation

Journal of Food Engineering

Volumn 69, Issue 2, 2005, Pages 147-154

  Echeverry, C ^a   Ferreira, M ^a   Reyes Parada, M ^b   Abin Carriquiry, J A ^a   Blasina, F ^a   Gonzalez Neves G ^c   Dajas, F ^a  

^a INSTITUTO DE INVESTIGACIONES BIOLÓGICAS CLEMENTE ESTABLE   (Uruguay)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c Instituto Nacional de Vitivinicultura   (Uruguay)

Author keywords

Antioxidants; Lipid peroxidation; Polyphenols; Red wine; Tannat; TBARS; Vineyard's handling methods; Wine making techniques

Indexed keywords

AGING OF MATERIALS; ANTIOXIDANTS; ATOMIZERS; CONDENSATION; ENZYMES; FERMENTATION; FOOD PROCESSING; PATHOLOGY; PHENOLS; POLYMERIZATION; POLYMERS;

LIQUID PEROXIDATION; POLYPHENOLS; RED WINE; TANNAT; TBARS; VINEYARD'S HANDLING METHODS; WINE MAKING TECHNIQUES;

WINE;

SACCHAROMYCES CEREVISIAE;

EID: 14044258632     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.005     Document Type: Article

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