Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 3003-3009

  Kostadinović, Sanja ^a,c   Wilkens, Andrea ^a   Stefova, Marina ^b   Ivanova, Violeta ^c   Vojnoski, Borimir ^c   Mirhosseini, Hamed ^d   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

^c University Goce Delčev ^*  (Macedonia)

^d UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Maceration time; SO2; Stilbenes; trans Piceid; trans Resveratrol; Trolox Equivalent Antioxidant Activity (TEAC); Wine; Winemaking; Yeasts

Indexed keywords

ANTIOXIDANT ACTIVITIES; MACERATION TIME; SO2; STILBENES; TRANS-PICEID; TRANS-RESVERATROL; WINEMAKING;

FRUITS; SULFUR DIOXIDE; WINE;

YEAST;

STILBENE; SULFUR DIOXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BATCH FERMENTATION; GRAPE; MACEDONIA (REPUBLIC); NONHUMAN; WINE; WINE INDUSTRY; YEAST;

ANTIOXIDANTS; INDUSTRIAL MICROBIOLOGY; STILBENES; VITIS; WINE; YEASTS;

CHANDIPURA VIRUS; VITACEAE;

EID: 84865346867     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.118     Document Type: Article

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