Reactions involving iron in mediating catechol oxidation in model wine

Reactions involving iron in mediating catechol oxidation in model wine

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Danilewicz, John C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 3 (2013), p. 316-324
Materias:	Enología Vinos Hierro Compuestos fenólicos Oxidación Oxígeno Cobre Dióxido de azufre Catecol Polifenoles
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Mechanism of interaction of plyphenols, oxygen, and sulfur dioxide in model wine and wine
por: Danilewicz, John C.

Mechanism of autoxidation of polyphenols and participation of sulfite in wines kew role of iron
por: Danilewicz, John C.

Review of oxidative processes in wine and value of reduction potentials in enology
por: Danilewicz, John C.

Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system Central role of iron and copper
por: Danilewicz, John C.

Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine central role of iron and copper
por: Danilewicz, John C.

Further studies on the mechanism of interaction of polyphenols, oxygen, and sulfite in wine
por: Danilewicz, John C.

Effect of headspace volume and iron and copper addition on oxidation processes in model solution and Riesling wine chemical and sensory changes

Iron, Copper, and Manganese influence on wine oxidation

S, Zn, Cr, Cu and FE changes during fluvial sediments oxidation
por: Di Nanno, María Pía

The effect of ascorbic on oxidative browning of white wines and model wines
por: PENG, Z.

The flavonoid eriodictyol as substrate of peach polyphenol oxidase

Preventing polyphenol oxidation of wine with Polyclar Ultra K-100 - a novel polyvinylpolypyrrolidone (PVPP) blend
por: Gopal, Chandra

Sulfur dioxide analysis by aspiration oxidation - how not to blow your results!
por: Vallesi, Marco

The role of corks in oxidative spoilage of white wines
por: WATERS, E.J.

Influence of sodium chloride and its combination with Fe(II) or Cu (II) on the oxidative alteration of butter model systems
por: Al-Ismail, Khalid M.

Chemical additives to reduce browning in white wines
por: PANAGIOTAKOPOULOU, Vassiliki

Iron stabilization with Phitic acid in model wine and wine
por: Trela, Brent C.

Determination of copper and iron in must comparison of wet and ry ashing
por: Puig-Deu, Maria

Los polifenoles y el vino efectos y control
por: Llanos, Manuel

Disappearance of Anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates
por: YOKOTSUKA, K.

Influence of sulfur dioxide additions at harvest on polyphenols, C6-compounds, and varietal thiols in Sauvignon blanc

Moderate consumption of Còtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress activation in an experimental model of diet-induced atherosclerosis, according to the vinification process

Impact of dissolved oxygen ar bottling on sulfur dioxide and sensory properties of a Riesling wine

Los problemas del aire y la oxidación del vino aspectos técnicos del movimiento de vinos en bodega
por: MENDOZA, Angel

Étude des propriétés antiradicalaires et antioxydantes de différentes substances solubles en milieu hydroalcoolique. Comparaison avec les performances de l'anhydride sulfureux
por: Vivas, N.

Aluminium influence on iron oxides XVII. Unit-Cell parameters and aluminum substitution of natural goethites
por: SCHWERTMANN, Udo

Análisis de oxidaciones controladas en mostos y vinos
por: Arriola, Ailen, et al.
Publicado: (2017)

Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines

Evaluación analítica de la oxidabilidad del vino
por: Celotti, Emilio

Comportamiento de los polifenoles del vino tinto en procesos oxidativos extremados
por: Ruiz Hernández, Manuel

Ossidazione dei polifenoli nei mosti d'uva
por: Cheynier, Véronique

Increased toxicity of iron-amended copper-containing bactericides to the walnut blight pathogen Xanthomonas campestris pv. juglandis
por: Lee, Y.-A.

Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine

Utilization of lactoferrin as an iron-stabilizer for soybean and fish oil

Folin-Ciocalteu, FRAP, and DPPH assays for measuring polyphenol
por: Danilewicz, John A.

Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols
por: Yokotsuka, Koki

Continuous spectrophotometric method for determining monophenolase and diphenolase activities of pear polyphenoloxidase
por: Espín, J. C.

Polyphenol oxidase from apple (Malus domestica Borkh. cv Bramley's seedling) purification strategies and characterization
por: Eidhin, Deindre M. Ni

Concepts in wine chemistry /
por: Margalit, Yair.
Publicado: (2004.)

SOBRE el efecto, ante el nivel de SO2 total y sobre la quiebra oxidásica, producido por ampliación de azufre elemental al vino