Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes-Reference-Cited by-同舟云学术

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Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Published:2024-07 Issue: Volume:447 Page:138976
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yi,Ye Zhijing,Qin Yunxuan,Pathirana Sreeni,Araujo Leandro Dias,Culley Neill J.,Kilmartin Paul A.

Publisher

Elsevier BV

Reference84 articles.

1. Contribution of SO2 to antioxidant potential of white wine;Abramovič;Food Chemistry,2015

2. Effect of gallic acid and catechin on lactobacillus hilgardii 5w growth and metabolism of organic compounds;Alberto;Journal of Agricultural and Food Chemistry,2001

3. Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions;Almajano;Food Chemistry,2007

4. Application of green tea extract and catechin on the polyphenolic and volatile composition of Monastrell red wines;Anaya;International Journal of Food Science & Technology,2022

5. The chemical and sensorial effects of lysozyme addition to red and white wines over six months’ cellar storage;Bartowsky;Australian Journal of Grape and Wine Research,2004

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