Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines

Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO . The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The...

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Veröffentlicht in:	Journal of the science of food and agriculture 2020-06, Vol.100 (8), p.3401-3407
Hauptverfasser:	Marchante, Lourdes, Márquez, Katherine, Contreras, David, Izquierdo-Cañas, Pedro M, García-Romero, Esteban, Díaz-Maroto, María C
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - analysis Chromatography, High Pressure Liquid Ethanol - chemistry Food Handling Oxidation-Reduction Phenols - chemistry Plant Extracts - analysis Plant Shoots - chemistry Plant Stems - chemistry Spectrometry, Mass, Electrospray Ionization Vitis - chemistry Wine - analysis
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