From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

Food Chemistry

Volumn 208, Issue , 2016, Pages 228-238

  Lingua, Mariana S ^a   Fabani, María P ^b   Wunderlin, Daniel A ^a   Baroni, María V ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD NACIONAL DE SAN JUAN   (Argentina)

Author keywords

Antioxidant capacity; Phenolic profile; Pomace; Vitis vinifera L. red varieties; Winemaking

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; PHENOLS; REGRESSION ANALYSIS; WINE;

ANTIOXIDANT CAPACITY; PHENOLIC PROFILES; POMACE; RED VARIETIES; WINEMAKING;

AGENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTHOCYANIN; FLAVONOID; PHENOL DERIVATIVE; STILBENE DERIVATIVE; TROLOX C; ANTIOXIDANT; COUMARIC ACID; FLAVONOL DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARGENTINA; ARTICLE; EVOLUTION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; NONHUMAN; TANDEM MASS SPECTROMETRY; WINE; ANALYSIS; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; PRINCIPAL COMPONENT ANALYSIS; VITIS;

ANTHOCYANINS; ANTIOXIDANTS; ARGENTINA; COUMARIC ACIDS; FLAVONOLS; FOOD ANALYSIS; FOOD HANDLING; HYDROXYBENZOATES; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; STILBENES; TANDEM MASS SPECTROMETRY; VITIS; WINE;

EID: 84962920045     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.009     Document Type: Article

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