Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Meng, Jiangfei ^a   Fang, Yulin ^a,c   Gao, Jinshan ^a   Qiao, Lingling ^a   Zhang, Ang ^a   Guo, Zhijun ^a   Qin, Minyang ^b   Huang, Jizhuang ^b   Hu, Ying ^b   Zhuang, Xifu ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b Jiangxi Junzi Valley Wild Fruits Co Ltd   (China)

^c SHAANXI ENGINEERING RESEARCH CENTER FOR VITI VINICULTURE   (China)

Author keywords

Antioxidant activity; Cherokee rose wine; Phenolic compounds; Spine grape wine

Indexed keywords

ANTIOXIDANT; CHELATING AGENT; COPPER SULFATE; FERROUS CHLORIDE; FERROUS ION; FLAVONOID; PHENOL DERIVATIVE; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; CHINA; COMPARATIVE STUDY; FRUIT; OXIDATION REDUCTION REACTION; PH; PHYSICAL CHEMISTRY; ROSE; VITIS; WINE;

ANTIOXIDANTS; CHELATING AGENTS; CHINA; COPPER SULFATE; FERROUS COMPOUNDS; FLAVONOIDS; FRUIT; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PROANTHOCYANIDINS; ROSA; VITIS; WINE;

ROSA LAEVIGATA; VITACEAE; VITIS; VITIS DAVIDII;

EID: 84856046342     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02499.x     Document Type: Article

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