Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon

International Journal of Food Science and Technology

Volumn 49, Issue 9, 2014, Pages 2128-2135

  Marquez, Ana ^a   Serratosa, Maria P ^a   Merida, Julieta ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Antioxidant activity; DPPH; Linear regression; Phenols; Sweet red wines

Indexed keywords

CLUSTER ANALYSIS; FLAVONOIDS; LINEAR REGRESSION; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; WINE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DIPHENYLPICRYLHYDRAZYL; DPPH; HYDROXYBENZOIC ACIDS; HYDROXYCINNAMIC ACIDS; PHENOLIC COMPOSITION; RED WINE;

POLYMERS;

VITACEAE; VITIS VINIFERA;

EID: 84906312913     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12521     Document Type: Article

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