| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398301 | Food Research International | 2013 | 7 Pages |
Abstract
⺠We studied the oxidative decay of (+)-catechin in white wine-like model conditions. ⺠The effects of three antioxidant additives relevant to wine have been investigated. ⺠Once quickly depleted, ascorbic acid enhanced the extent and the rate of browning. ⺠Sulfur dioxide protected for longer time before elicit browning to a high extent. ⺠Gallotannins helped to consume O2 but did not influence the oxidation of solutions.
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Authors
Fabio Chinnici, Francesca Sonni, Nadia Natali, Claudio Riponi,