Ascorbic acid: A review of its chemistry and reactivity in relation to a wine environment

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 6, 2011, Pages 479-498

  Bradshaw, Marc P ^a   Barril, Celia ^b   Clark, Andrew C ^b   Prenzler, Paul D ^b   Scollary, Geoffrey R ^c  

^a Pillitteri Estates Winery   (Canada)

^b CHARLES STURT UNIVERSITY   (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Anaerobic reactivity; Ascorbic acid; Oxidation; Sulfur dioxide; Wine

Indexed keywords

AEROBIC AND ANAEROBIC CONDITIONS; ANAEROBIC REACTIVITY; ASCORBIC ACIDS; DEGRADATION PATHWAYS; DEGRADATION PRODUCTS; FOOD MATRIXES; PHYSIOLOGICAL CONDITION; PROOXIDANT;

DEGRADATION; KETONES; SULFUR; SULFUR DIOXIDE; WINE;

ORGANIC ACIDS;

ANTIOXIDANT; ASCORBIC ACID; REACTIVE OXYGEN METABOLITE; SULFUR DIOXIDE; THIOL DERIVATIVE;

CATALYSIS; CHEMISTRY; FOOD HANDLING; HUMAN; METABOLISM; METHODOLOGY; REVIEW; WINE;

ANTIOXIDANTS; ASCORBIC ACID; CATALYSIS; FOOD TECHNOLOGY; HUMANS; REACTIVE OXYGEN SPECIES; SULFHYDRYL COMPOUNDS; SULFUR DIOXIDE; WINE;

EID: 79954987184     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408391003690559     Document Type: Review

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