Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from <i>Vitis vinifera</i> L. c.v. Moschofilero in two consecutive vintages, treated with powdered <i>Hippophae rhamnoides</i> L. leaves (HRL). Radical Scaven...

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Bibliographic Details
Main Authors: Alexandros Tzachristas, Konstantina Pasvanka, Maria Liouni, Antony C. Calokerinos, Panagiotis Tataridis, Charalampos Proestos
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Applied Sciences
Subjects:
white wine
antioxidant capacity
<i>Hippophae rhamnoides</i> L. leaves
sulphur dioxide
Online Access:https://www.mdpi.com/2076-3417/10/10/3444

Internet

https://www.mdpi.com/2076-3417/10/10/3444

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