Article ID Journal Published Year Pages File Type
10539167 Food Chemistry 2011 6 Pages PDF
Abstract
► Ageing wine with oak wood contributes to an increase in the antioxidant capacity. Non-toasted oak wood extracts showed higher antioxidant capacity values than toasted. Antioxidant capacity was closely correlated with the total polypheonolic content. Phenolic acids and ellagitannins: the main responsible for the antioxidant capacity.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
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