Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts

Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts

It is expected that any processing and handling of lees (e.g., drying, storage or removal of residual alcohol using various concentration techniques) will expose the material to oxidation and the consequences of oxidation on the biological activity of the lees and the lees extracts are unknown. The...

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Bibliographic Details
Main Authors: Zhijing Ye, Jinlin Shi, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Antioxidants
Subjects:
wine lees
phenolic compounds
antioxidant
antimicrobial activity
oxidation
Online Access:https://www.mdpi.com/2076-3921/12/4/931

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