Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 957-964

  Rivero Pérez, M Dolores ^a   González Sanjosé, M Luisa ^a   Ortega Herás, Miriam ^b   Muñiz, Pilar ^a  

^a UNIVERSITY OF BURGOS   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Aged wine; Antioxidant potential; Grape variety; Microoxygenation

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS 3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID; N,N DIMETHYL 1,4 PHENYLENEDIAMINE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; DNA DAMAGE; OXIDATIVE STRESS; POLYMERIZATION; RED WINE; WINE INDUSTRY;

VITACEAE;

EID: 46749102432     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.013     Document Type: Article

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