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Oxidation of Wine Polyphenols by Electrochemical Means in the Presence of Glutathione
The oxidation of wine may be beneficial or harmful to its quality. On the one hand, controlled oxidation can lead to the development of desirable sensory characteristics for red wine, such as enhanced color stability. Alternatively, oxidation can lead to white wine browning and a decrease in fruity...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10604864/ https://www.ncbi.nlm.nih.gov/pubmed/37891969 http://dx.doi.org/10.3390/antiox12101891 |