Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine
Author:
Affiliation:
1. INIA Dois Portos, Instituto Nacional de Recursos Biológicos, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal
2. Shenyang Pharmaceutical University, Shenyang 110006, People's Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1038037
Reference29 articles.
1. Natural Polyphenols (Vegetable Tannins) as Drugs: Possible Modes of Action
2. High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants
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4. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
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