Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity

Analytica Chimica Acta

Volumn 659, Issue 1-2, 2010, Pages 208-215

  Nixdorf, Suzana Lucy ^a   Hermosín Gutiérrez, Isidro ^b  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Antioxidant capacity; Hybrid grape cultivar; Isabel; Phenolic compounds; Vitis labrusca; Wine

Indexed keywords

ACID DERIVATIVE; ALCOHOLIC FERMENTATION; ANTIOXIDANT CAPACITY; CAFFEIC ACIDS; CIS ISOMERS; GRAPE CULTIVARS; HPLC-DAD-ESI-MS; ISABEL; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; RED WINE; WINE-AGING;

ACIDS; CARBOHYDRATES; FRUITS; PHENOLS; WINE;

AGRICULTURAL PRODUCTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIDIN 3 GLUCOSIDE DERIVATIVE; ANTHOCYANIDIN 3,5 DIGLUCOSIDE DERIVATIVE; ANTHOCYANIN; ANTIOXIDANT; CAFFEIC ACID; FLAVANOL DERIVATIVE; HYDROCINNAMIC ACID DERIVATIVE; HYDROXYPHENYL PYRANOANTHOCYANIN; MALVIDIN 3 (6'' COUMAROYL) GLUCOSIDE 5 GLUCOSIDE; MALVIDIN CHLORIDE; MALVIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PYRANOANTHOCYANIN DERIVATIVE; UNCLASSIFIED DRUG; VITISIN A; VITISIN B;

ANTIOXIDANT ACTIVITY; ARTICLE; BRAZIL; CONTROLLED STUDY; CULTIVAR; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION TECHNIQUE; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; RED WINE;

ANTHOCYANINS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; BRAZIL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOLS; INDICATORS AND REAGENTS; PHENOLS; PICRATES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; VITIS; WINE;

VITACEAE; VITIS LABRUSCA;

EID: 72249099049     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.11.058     Document Type: Article

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