Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage-Reference-Cited by-同舟云学术

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

Published:2009-03 Issue:2 Volume:113 Page:500-505
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kallithraka S.,Salacha M.I.,Tzourou I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines;Arnous;Journal of Agricultural and Food Chemistry,2001

2. Influence of metallic content of fino sherry wine on its susceptibility to browning;Benítez;Journal of Agricultural and Food Chemistry,2002

3. Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase;Cheynier;Journal of Agricultural and Food Chemistry,1989

4. Nonenzymic autoxidative reactions of caffeic acid in wine;Cilliers;American Journal of Enology and Viticulture,1990

5. Changes in phenolic composition and antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonay and Chenin blanc wines during bottle ageing;De Beer;South African Journal of Enology and Viticulture,2005

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