Mechanisms of oxidative browning of wine - Li, Hua; Guo, Anque; Wang, Hua (Food chemistry, 2008)
Keywords: antioxidants; ascorbic acid; Biological and medical sciences; Browning; Copper; enzymatic browning; Fermented food industries; Food industries; free radical scavengers; Fundamental and applied biological sciences. Psychology; hydrogen peroxide; Iron; literature reviews; Maillard reaction; oxidation; Oxygen; quinones; reactive oxygen species; sulfur dioxide; Sulphur dioxide; Wine; wine quality; winemaking; wines; Wines and vinegars; HMF; Wine; Oxygen; GRP; POD; SO 2; Iron; E H; PPO; Δ rGm; Browning; Sulphur dioxide; ROS; Copper; O.I.V; GSH; CHD; CTAQ; WHO; Alcoholic beverage; Inorganic element; Mechanism; Heavy metal