Chemiluminescent determination of total antioxidant capacity during winemaking

The total antioxidant capacity (TAC) of five different wines (four red and one white) was determined in five different steps of winemaking carried out in a commercial wine cellar by a chemiluminescence (CL) assay. The CL method is suitable to determine the antioxidant capacity of beverages, and prel...

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Veröffentlicht in:	Luminescence (Chichester, England) England), 2006-07, Vol.21 (4), p.233-238
Hauptverfasser:	Girotti, Stefano, Fini, Fabiana, Bolelli, Luca, Savini, Luigi, Sartini, Elisa, Arfelli, Giuseppe
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - analysis Beverages - analysis chemiluminescence Food Handling - methods Luminescent Measurements - methods phenolics Phenols - analysis Sensitivity and Specificity Time Factors total antioxidant capacity wine Wine - analysis winemaking
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