Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (T...

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Detalles Bibliográficos
Autores principales: Pereira, Vanda, Albuquerque, Francisco, Cacho, Juan, Marques, José C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269662/
https://www.ncbi.nlm.nih.gov/pubmed/23462532
http://dx.doi.org/10.3390/molecules18032997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269662/
https://www.ncbi.nlm.nih.gov/pubmed/23462532
http://dx.doi.org/10.3390/molecules18032997

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