Role of tartaric and malic acids in wine oxidation

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 22, 2014, Pages 5149-5155

  Danilewicz, John C ^a  

^a NONE   (United Kingdom)

Author keywords

iron; malic acid; oxygen; reduction potential; tartaric acid; wine oxidation

Indexed keywords

ACETIC ACID; IRON; LIGANDS; OXYGEN; WINE; OXIDATION;

4-METHYLCATECHOL; AERIAL OXIDATION; BROAD APPLICATION; MALIC ACIDS; METAL COUPLES; OXIDATIVE PROCESS; REDUCTION POTENTIAL; TARTARIC ACIDS;

OXIDATION; WINE;

IRON; MALIC ACID; MALIC ACID DERIVATIVE; TARTARIC ACID; TARTARIC ACID DERIVATIVE;

ANALYSIS; CATALYSIS; CHEMISTRY; OXIDATION REDUCTION REACTION; WINE;

CATALYSIS; IRON; MALATES; OXIDATION-REDUCTION; TARTRATES; WINE;

EID: 84901854097     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5007402     Document Type: Article

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