Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against <...

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Bibliographic Details
Main Authors: Justyna Antoniewicz, Karolina Jakubczyk, Paweł Kwiatkowski, Dominika Maciejewska-Markiewicz, Joanna Kochman, Ewa Rębacz-Maron, Katarzyna Janda-Milczarek
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
polyphenol content
<i>Escherichia coli</i>
<i>Staphylococcus aureus</i>
<i>Candidia albicans</i>
chaptalisation process
spontaneous fermentation
Online Access:https://www.mdpi.com/1420-3049/26/16/4727

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https://www.mdpi.com/1420-3049/26/16/4727

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