Redox chemistry of red wine. Quantification by an oscillating reaction of the overall antioxidant power as a function of the temperature

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 4220-4227

  Prenesti, Enrico ^a   Toso, Simona ^a   Berto, Silvia ^a  

^a Dipartimento di Chimica   (Italy)

Author keywords

Antioxidant power measurement; Color acidity relation; Free radicals; Gallic acid; Polyphenols; Red wine; Redox chemistry

Indexed keywords

VITIS SP.;

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; CHEMISTRY; KINETICS; OXIDATION REDUCTION REACTION; PH; PHOTOMETRY; POTENTIOMETRY; SPECTROPHOTOMETRY; TEMPERATURE; WINE;

ANTIOXIDANTS; FLAVONOIDS; HYDROGEN-ION CONCENTRATION; KINETICS; OXIDATION-REDUCTION; PHENOLS; PHOTOMETRY; POTENTIOMETRY; SPECTROPHOTOMETRY; TEMPERATURE; WINE;

EID: 20844448425     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048302y     Document Type: Article

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