Antioxidant activity of sparkling wines produced by Champenoise and Charmat methods

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 12-18

  Stefenon, C A ^a,b   Colombo, M ^a   Bonesi, C de M ^a   Marzarotto, V ^b   Vanderlinde, R ^a,c   Salvador, M ^a   Henriques, J A P ^a,d  

^a UNIVERSITY OF CAXIAS DO SUL   (Brazil)

^b Laboratório Randon Ltda   (Brazil)

^c Laboratório de Referência Enológica   (Brazil)

^d UNIVERSIDADE LUTERANA DO BRASIL   (Brazil)

Author keywords

Antioxidant; DPPH radical dot ; Phenolic compounds; Saccharomyces cerevisiae; Sparkling wine

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; CAFFEIC ACID; CATECHIN; COUMARIC ACID; EPICATECHIN; FLAVONOID; GALLIC ACID; PHENOL DERIVATIVE; POLYPHENOL; PROCYANIDIN; RESVERATROL; SUGAR;

ANTIOXIDANT ACTIVITY; ARTICLE; BRAZIL; CHEMICAL ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; NONHUMAN; SACCHAROMYCES CEREVISIAE; SPARKLING WINE; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 70349807857     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.022     Document Type: Article

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