Resveratrol-derivatives and antioxidative capacity in wines made from botrytized grapes

Food Chemistry

Volumn 96, Issue 1, 2006, Pages 74-79

  Pour Nikfardjam, M S ^a,c   Laszlo Gy ^b   Dietrich, H ^a  

^a Forschungsanstalt Geisenheim   (Germany)

^b László Pincészet ^*  (Hungary)

^c FVM Research Institute for Viticulture and Enology   (Hungary)

Author keywords

Antioxidant capacity; Botrytis cinerea; HPLC; Piceid; Resveratrol; Tokaj

Indexed keywords

POLYPHENOL; RESVERATROL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); GERMANY; GRAPE; HUNGARY; TECHNOLOGY; WINE;

BOTRYOTINIA FUCKELIANA; VITACEAE;

EID: 27144554024     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.058     Document Type: Article

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