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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical
Society
2020
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| 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 |