Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines.

@article{Arnous2001EffectOP,
  title={Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines.},
  author={Anis Arnous and Dimitris P Makris and Panagiotis I. Kefalas},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 12},
  pages={5736-42}
}
Aged red wines possess significantly different polyphenolic composition compared with young ones, mainly due not only to formation of polymeric compounds but also because of oxidation, hydrolysis, and other transformations that may occur in native grape phenolics during aging. Representative Greek, single-variety, aged red wines were examined for total phenol, total flavanol, and total anthocyanin content using spectrophotometry, and attempts were made to establish correlations with the… CONTINUE READING
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