Electron paramagnetic resonance (EPR) spin trapping applied to Chardonnay wines: impact of phenolic content and ethanol
Chemical oxidation is the main cause of damage during the bottle aging of white wines. It is due to Fenton-type reaction mechanisms, i.e., a radical oxidation cascade which leads to the formation of 1-hydroxyethyl radicals (1-HER) from ethanol. An optimized electron paramagnetic resonance (EPR) appr...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2026-01-01
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| シリーズ: | Current Research in Food Science |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2665927125003077 |
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