Oxygen and SO(2) Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics

[Image: see text] The oxidative behavior of five commercial enological tannins of different sources (tea, grape marc, grape seed, untoasted oak, and toasted oak) was investigated in model wine solutions in the presence or absence of SO(2). Solutions of the tannins were also analyzed for total phenol...

Descripción completa

Detalles Bibliográficos
Autores principales: Ugliano, Maurizio, Slaghenaufi, Davide, Picariello, Luigi, Olivieri, Gianmarco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997567/
https://www.ncbi.nlm.nih.gov/pubmed/32153190
http://dx.doi.org/10.1021/acs.jafc.0c00044

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997567/
https://www.ncbi.nlm.nih.gov/pubmed/32153190
http://dx.doi.org/10.1021/acs.jafc.0c00044

Ejemplares similares