Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 271-276

  Schwarz, Mónica ^a   Rodríguez, M Carmen ^a   Guillén, Dominico A ^a   Barroso, Carmelo G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Ageing; Antioxidant activity; Colour; Polyphenols; Sherry wine

Indexed keywords

AGEING; AGEING TIME; ANALYTICAL PARAMETERS; ANTIOXIDANT ACTIVITIES; LINEAR DISCRIMINANT ANALYSIS; LOW MOLECULAR WEIGHT; PHENOLICS; POLYPHENOLS; SHERRY WINE;

COLOR; PRINCIPAL COMPONENT ANALYSIS; SULFUR DIOXIDE;

PHENOLS;

5 HYDROXYMETHYLFURFURAL; PHENOL DERIVATIVE; POLYPHENOL; SULFUR DIOXIDE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; CONTROLLED STUDY; MOLECULAR WEIGHT; PRINCIPAL COMPONENT ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY; WINE; WOOD; ANALYSIS; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; COLOR; OXIDATION-REDUCTION; POLYPHENOLS; WINE;

EID: 84858287098     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.019     Document Type: Article

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