Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition
The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors. Browning, however, is known to be related with polyphenol oxidation and therefore it may be delayed by the presence of antiox...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2022-04-01
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| coleção: | Applied Sciences |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2076-3417/12/8/3834 |
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