A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 997-1002

  Alanon M E ^a   Castro Vazquez L ^a   Diaz Maroto M C ^a   Gordon, M H ^b   Perez Coello M S ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant capacity; Oak wood; Phenolic compounds; Wine ageing

Indexed keywords

ANTIOXIDANT CAPACITY; CORRELATION ANALYSIS; ELLAGITANNINS; FERRIC REDUCING ANTIOXIDANT POWER; GALLIC ACIDS; OAK WOOD; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; POLYPHENOLS; SCAVENGING CAPACITY; WINE AGEING;

ORGANIC ACIDS; PHENOLS; WINE;

WOOD;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); CAFFEIC ACID; CASTALAGIN; CONIFERALDEHYDE; ELLAGIC ACID; ELLAGITANNIN; FERULIC ACID; GALLIC ACID; GRANDININ; OXYGEN RADICAL; PARA COUMARIC ACID; POLYPHENOL; PROTOCATECHUIC ACID; ROBURIN A; ROBURIN B; ROBURIN C; ROBURIN D; ROBURIN E; SCOPOLETIN; SINAPALDEHYDE; SINAPIC ACID; SYRINGALDEHYDE; UNCLASSIFIED DRUG; VANILLIC ACID; VANILLIN; VESCALAGIN;

AGING; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CHEMICAL COMPOSITION; FERRIC REDUCING ANTIOXIDANT POWER; INTERMETHOD COMPARISON; MEASUREMENT; NONHUMAN; OAK; OXYGEN RADICAL ABSORBANCE CAPACITY; WINE;

AGING; ANTIOXIDANTS; CORRELATION; ORGANIC ACIDS; POLYPHENOLS; QUERCUS;

EID: 79958050912     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.005     Document Type: Article

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