Selective methods for polyphenols and sulphur dioxide determination in wines

Food Chemistry

Volumn 182, Issue , 2015, Pages 47-54

  García Guzmán, Juan J ^a   Hernández Artiga, María P ^a   Palacios Ponce De León, Lourdes ^a   Bellido Milla, Dolores ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Antioxidant capacity; Correlation analysis; Electrochemical biosensor; Polyphenols; Sulphur dioxide; Wine analysis

Indexed keywords

ANTIOXIDANTS; BIOSENSORS; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; SULFUR; SULFUR DETERMINATION; WINE;

ANTIOXIDANT CAPACITY; CORRELATION ANALYSIS; ELECTROCHEMICAL BIOSENSOR; POLYPHENOLS; WINE ANALYSIS;

SULFUR DIOXIDE;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 4 METHYLCATECHOL; CAFFEIC ACID; CATECHIN; EPICATECHIN; FERULIC ACID; GALLIC ACID; POLYPHENOL; SULFUR DIOXIDE; VANILLIC ACID; ANTIOXIDANT;

ANTIOXIDANT ASSAY; ARTICLE; BIOSENSOR; CONTROLLED STUDY; RED WINE; SPECTROPHOTOMETRY; WHITE WINE; WINE INDUSTRY; ANALYSIS; ELECTROCHEMICAL ANALYSIS; PROCEDURES; WINE;

ANTIOXIDANTS; ELECTROCHEMICAL TECHNIQUES; POLYPHENOLS; SULFUR DIOXIDE; WINE;

EID: 84924151132     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.101     Document Type: Article

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