Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts

Journal of the Institute of Brewing

Volumn 119, Issue 4, 2013, Pages 321-327

  He, Guifen ^a   Sui, Jialin ^a   Du, Jinhua ^a   Lin, Jing ^b  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b Tai'an Central Hospital of Shandong   (China)

Author keywords

Anthocyanins; Antioxidant capacity; Flavonoids; Hawthorn wine; Polyphenols; Yeast

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; FLAVONOIDS; OXIDATION RESISTANCE; SUGAR INDUSTRY; YEAST;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ACTIVE CONSTITUENTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FERRIC REDUCING ANTIOXIDANT POWER; POLYPHENOLS; POSITIVE CORRELATIONS; SCAVENGING ACTIVITIES;

WINE;

CRATAEGUS;

EID: 84888439625     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.101     Document Type: Article

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