| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539049 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠The content of anthocyanins in aged Chilean red wine was analysed by ESI/MS. ⺠Vitisin A of malvidin-3-O-glucoside is the major anthocyanin in aged red wine. ⺠Antioxidant capacity of red wines was studied by voltammetric methods. ⺠Aged red wines present lower antioxidant capacity than young wine.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa J. Aguirre, Mauricio Isaacs, Betty Matsuhiro, Leonora Mendoza, Leonardo S. Santos, Simonet Torres,