Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

Analytical determinations for selected parameters in grapes/wines help planning technology treatments in the vineyards and cellars, improving the quality of final products and preserving consumers’ health. The study first reports a comparative analysis for selected parameters on juice, must, and win...

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Bibliographic Details
Main Authors: Gabriella Tamasi, Alessio Pardini, Claudia Bonechi, Alessandro Donati, Gemma Leone, Marco Consumi, Daniele Pagni, Renzo Cini, Claudio Rossi, Agnese Magnani
Format: Article
Language:English
Published: Hindawi Limited 2019-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2019/1354382

Internet

http://dx.doi.org/10.1155/2019/1354382

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