Oxidation mechanisms occurring in wines

Food Research International

Volumn 44, Issue 5, 2011, Pages 1115-1126

  Oliveira, Carla Maria ^a,b   Ferreira, António César Silva ^b,c   De Freitas, Victor ^d   Silva, Artur M S ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^c STELLENBOSCH UNIVERSITY   (South Africa)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant agents; Copper(I) copper(II); Iron(II) iron(III); Oxidation; Phenolic compounds; Wine

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT AGENTS; ASCORBIC ACIDS; CARAMELIZATION; CHEMICAL OXIDATION; CHEMICAL TRANSFORMATIONS; CHEMICAL-PHYSICAL PROPERTIES; COPPER(I)/COPPER(II); ELECTRON TRANSFER; ENZYMATIC OXIDATIONS; FLAVAN-3-OLS; GALLOYL GROUP; GRAPE JUICE; HYDROPEROXIDES; HYDROXYL RADICALS; LOW CONCENTRATIONS; MAILLARD REACTION; MULTISCALES; NON-ENZYMATIC; NON-ENZYMATIC OXIDATION; OFF-FLAVORS; ORGANIC MOLECULES; OXIDATION MECHANISMS; OXIDATION PROCESS; OXIDATION REACTIONS; PHENOLIC COMPOUNDS; POLYPHENOLS; SINGLE ELECTRON; STATE OF THE ART; TEMPERATURE DEPENDENT; WINE QUALITY;

ALDEHYDES; COPPER; FLAVORS; FREE RADICAL REACTIONS; FRUIT JUICES; FRUITS; HYDROGEN PEROXIDE; IRON; IRON COMPOUNDS; KETONES; METAL IONS; ORGANIC ACIDS; OXYGEN; PHENOLS; SULFUR; SULFUR DIOXIDE; WINE;

OXIDATION;

VITACEAE;

EID: 79957582448     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.050     Document Type: Review

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