Antioxidant activity of lees cell surface during sparkling wine sur lie aging

International Journal of Food Microbiology

Volumn 143, Issue 1-2, 2010, Pages 48-53

  Gallardo Chacón, Joan J ^a,b,c   Vichi, Stefania ^a   Urpí, Pilar ^d   López Tamames, Elvira ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b BIOMATERIALES Y NANOMEDICINA CIBER BBN   (Spain)

^c UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^d Freixenet SA   (Sweden)

Author keywords

Aging; Antioxidant; Cell surface; DPPH FRAP; Sparkling wine; Yeast lees

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; POLYPHENOL;

AGING; ANTIOXIDANT ACTIVITY; ARTICLE; CELL SURFACE; CELL WALL; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; WINE; YEAST;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CELL WALL; CHROMANS; FLAVONOIDS; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD MICROBIOLOGY; MANNANS; PHENOLS; PICRATES; SULFHYDRYL COMPOUNDS; VITIS; WINE; YEASTS;

EID: 77956187737     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.027     Document Type: Article

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