Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copp...
Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments
About this item
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Author / Creator
Publisher
Cairo, Egypt: Hindawi Publishing Corporation
Journal title
Language
English
Formats
Publication information
Publisher
Cairo, Egypt: Hindawi Publishing Corporation
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Scope and Contents
Contents
Analytical determinations for selected parameters in grapes/wines help planning technology treatments in the vineyards and cellars, improving the quality of final products and preserving consumers’ health. The study first reports a comparative analysis for selected parameters on juice, must, and wines at alcoholic and malolactic fermentation stages...
Alternative Titles
Full title
Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_9a16901b7885424ab2353c7365b41ce1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_9a16901b7885424ab2353c7365b41ce1
Other Identifiers
ISSN
2090-9063
E-ISSN
2090-9071
DOI
10.1155/2019/1354382
