Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Pošip wines (Grgich) and white varietal Žlahtina wines (Gršković). All three mentioned cultivars (Vitis vinifera L.) are well exploited in vineyards along the Croatian coast. Two different tests, the spectrophotometric Folin-Ciocalteau test and redox derivative potentiometric titration with electrogenerated chlorine, were used to quantify phenolic antioxidants and express them in gallic acid equivalents. The sequence of wines obtained by the two methods, ranked according to the increasing phenolic content, was comparable. Among all the tested wines, Plavac mali of the vint...
DOI: http://dx.doi.org/10.5564/mjc.v13i0.158 Mongolian Journal of Chemistry Vol.13 2012: 37-4
The phenolic compounds, which are rich in red wine, have gained considerable attention due to their ...
Phenolic antioxidants are usually grouped into flavonoids and non-flavonoids, according to their str...
Concentrations of phenolic antioxidants and antioxidant activities were determined for three differe...
The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of...
The Folin-Ciocalteu (FC) test and cyclic voltammetry (CV) at a glassy carbon electrode were used to ...
Sensitive and selective methods were applied to the analysis of two batches of bottled wines. The re...
The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delesta...
Background. Wine is one of the oldest traditional alcoholic beverages consumed worldwide. In additio...
Phenolic compounds are very important quality parameters of wine because of their impact on colour, ...
Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production si...
Phenolic compounds are one of the most important quality parameters of wines, since they contribute ...
The objective of the present study was to investigate the correlation between the radical-scavenging...
Autochthonous wine variety Fetească Neagră is a red wine known for high quality rich flavor, pleasan...
Over the years, pathological implications have often been remarked in the free radicals formation in...
DOI: http://dx.doi.org/10.5564/mjc.v13i0.158 Mongolian Journal of Chemistry Vol.13 2012: 37-4
The phenolic compounds, which are rich in red wine, have gained considerable attention due to their ...
Phenolic antioxidants are usually grouped into flavonoids and non-flavonoids, according to their str...
Concentrations of phenolic antioxidants and antioxidant activities were determined for three differe...
The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of...
The Folin-Ciocalteu (FC) test and cyclic voltammetry (CV) at a glassy carbon electrode were used to ...
Sensitive and selective methods were applied to the analysis of two batches of bottled wines. The re...
The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delesta...
Background. Wine is one of the oldest traditional alcoholic beverages consumed worldwide. In additio...
Phenolic compounds are very important quality parameters of wine because of their impact on colour, ...
Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production si...
Phenolic compounds are one of the most important quality parameters of wines, since they contribute ...
The objective of the present study was to investigate the correlation between the radical-scavenging...
Autochthonous wine variety Fetească Neagră is a red wine known for high quality rich flavor, pleasan...
Over the years, pathological implications have often been remarked in the free radicals formation in...
DOI: http://dx.doi.org/10.5564/mjc.v13i0.158 Mongolian Journal of Chemistry Vol.13 2012: 37-4
The phenolic compounds, which are rich in red wine, have gained considerable attention due to their ...
Phenolic antioxidants are usually grouped into flavonoids and non-flavonoids, according to their str...