Viability of total phenol index value as quality marker of sparkling wines, “cavas”

Author:

Bosch-Fusté J.,Sartini E.,Flores-Rubio C.,Caixach J.,López-Tamames E.,Buxaderas S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. LC-MS Investigation of oxidation products of phenolic antioxidants;Antolovich;Journal of Agricultural and Food Chemistry,2004

2. Changes in phenolic compounds and browning during biological aging of sherry-type wine;Barón;Journal of Agricultural and Food Chemistry,1997

3. Changes in the polyphenolic and volatile contents of “fino” sherry wine exposed to ultraviolet and visible radiation during storage;Benítez;Journal of Agricultural and Food Chemistry,2003

4. Yeasts used as fining treatment to correct browning in white wines;Bonilla;Journal of Agricultural and Food Chemistry,2001

5. Examination of the sulphur dioxide-ascorbic acid anti-oxidant system in a model white wine matrix;Bradshaw;Journal of the Science of Food and Agriculture,2004

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