Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 1004-1011

  Rivero Pérez, María Dolores ^a   González Sanjosé, María Luisa ^a   Muñiz, Pilar ^a   Pérez Magariño, Silvia ^b  

^a UNIVERSITY OF BURGOS   (Spain)

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

Author keywords

Antioxidant profile; Biomarkers of oxidative stress; Microoxygenation; Red wine; Scavenger activity

Indexed keywords

BIOLOGICAL MARKER; LACTIC ACID; MALIC ACID; ORGANOLEPTIC MODIFIER; OXYGEN; SCAVENGER;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; CONTROLLED STUDY; DNA DAMAGE; FERMENTATION; IN VITRO STUDY; LIPID PEROXIDATION; MALE; MICROOXYGENATION; NONHUMAN; ORGANOLEPTIC PROPERTY; OXIDATIVE STRESS; OXYGENATION; QUALITATIVE ANALYSIS; RAT; RED WINE; SPANISH WINE; STATISTICAL SIGNIFICANCE; TOTAL ANTIOXIDANT CAPACITY; WINE;

EID: 46749110709     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.066     Document Type: Article

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