Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines.

Lourdes MarchanteKatherine MárquezDavid ContrerasPedro M Izquierdo-CañasEsteban García-RomeroMaría Consuelo Díaz-Maroto

Published in: Journal of the science of food and agriculture (2020)

Chitosan and inactive dry yeast, which are used as an alternative to SO2 in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry.

Keyphrases

drug delivery
oxidative stress
hydrogen peroxide
drinking water
anti inflammatory
hyaluronic acid
wound healing