Determination of the hydrophilic and lipophilic antioxidant activity of white- and red wines during the wine-making process

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Bibliographic Details
Published inItalian journal of food science Vol. 15; no. 2; pp. 207 - 214
Main Authors ALCOLEA, J. F, CANO, A, ACOSTA, M, ARNAO, M. B
Format Journal Article
LanguageEnglish
Published Pinerolo Chiriotti 2003
Subjects
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
Anthocyanin
vinification
White wine
anthocyanins
Wine making
Phenols
Antioxidant
Red wine
Flavonoid
antioxidant activity
ABTS
wine
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ISSN:1120-1770