Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition

Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition

The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors. Browning, however, is known to be related with polyphenol oxidation and therefore it may be delayed by the presence of antiox...

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Bibliographic Details
Main Authors: Eftihia Vlahou, Stefania Christofi, Ioannis G. Roussis, Stamatina Kallithraka
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Applied Sciences
Subjects:
accelerated browning test
wine oxidation
polyphenolic compounds
sulfur dioxide
browning rate
flavanols
Online Access:https://www.mdpi.com/2076-3417/12/8/3834

Internet

https://www.mdpi.com/2076-3417/12/8/3834

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