Title of article
Effect of skin contact on the antioxidant phenolics in white wine
Author/Authors
Darias-Mart??n، نويسنده , , Jacinto J. and Rodr??guez، نويسنده , , Oscar and Diaz، نويسنده , , Eugenio and Lamuela-Ravent?s، نويسنده , , Rosa M.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2000
Pages
5
From page
483
To page
487
Abstract
A study was conducted to determine the effect of skin contact on the antioxidant phenolic composition and sensory properties of wine from Listلn Blanco, a variety of Vitis vinifera grown in the Canary Islands. Compared with direct pressing of vintage, skin contact increased the levels of phenolics including those with physiological properties, and improved the sensory characteristics. The values of resveratrol and its glucoside isomers were the highest found so far in white wine.
Keywords
White wine , phenolics , Skin contact
Journal title
Food Chemistry
Serial Year
2000
Journal title
Food Chemistry
Record number
1949106
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