Comparative study of the enological potential of different winemaking byproducts: Implications in the antioxidant activity and color expression of red wine anthocyanins in a model solution

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 29, 2014, Pages 6975-6983

  Jara Palacios, M José ^a   Gordillo, Belén ^a   González Miret, M Lourdes ^a   Hernanz, Dolores ^a   Escudero Gilete, M Luisa ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

anthocyanin color; antioxidant activity; multiple copigmentation; phenolic compounds; winemaking byproducts

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; COLOR; COLORIMETRIC ANALYSIS; PHENOLS; PLANTS (BOTANY); WINE; COLORIMETRY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; COLOR CHARACTERISTICS; COMPARATIVE STUDIES; COPIGMENTATION; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; TECHNOLOGICAL APPLICATIONS;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; SOLUTION AND SOLUBILITY;

CHEMICAL MODEL; COLOR; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SOLUTION AND SOLUBILITY; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; MASS SPECTROMETRY; MODELS, CHEMICAL; SOLUTIONS; SPECTROPHOTOMETRY, ULTRAVIOLET; WINE;

EID: 84903757296     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500978n     Document Type: Article

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