Quantification of the production of hydrogen peroxide H2O2 during accelerated wine oxidation-Reference-Cited by-同舟云学术

Quantification of the production of hydrogen peroxide H2O2 during accelerated wine oxidation

Published:2016-11 Issue: Volume:211 Page:957-962
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Héritier Julien,Bach Benoît,Schönenberger Patrik,Gaillard Vanessa,Ducruet Julien,Segura Jean-Manuel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Production of hydrogen peroxide by polyphenols and polyphenol-rich beverages under quasi-physiological conditions;Akagawa;Bioscience, Biotechnology, and Biochemistry,2003

2. Effect of oxygenation on polyphenol changes occurring in the course of wine-making;Atanasova;Analytica Chimica Acta,2002

3. Radical scavenging capacity of wine anthocyanins is strongly pH-dependent;Borkowski;Journal of Agricultural and Food Chemistry,2005

4. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

5. Fe(II):Fe(III) ratio and redox status of white wines;Danilewicz;American Journal of Enology and Viticulture,2016

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