Influence of enological practices on the antioxidant activity of wines

Food Chemistry

Volumn 95, Issue 3, 2006, Pages 394-404

  Villano D ^a   Fernandez Pachon M S ^a   Troncoso, A M ^a   Garcia Parrilla M C ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

ABTS; Antioxidant activity; Clarification; DPPH; Filtration; Maceration; ORAC; Pressing; Wines

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALBUMIN; GELATIN; SULFONIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FILTRATION; GRAPE; MEMBRANE FILTER; RED WINE; STATISTICAL SIGNIFICANCE;

VITIS SP.;

EID: 25844518416     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.005     Document Type: Article

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