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927 38 |
Ultima descărcare din IBN: 2024-03-22 20:26 |
Căutarea după subiecte similare conform CZU |
663.221:634.85(4) (1) |
Vin. Producerea vinului. Oenologie (442) |
Viticultură. Viță de vie. Vii (621) |
SM ISO690:2012 SCUTARU, Iury, BALANUŢĂ, Anatol, ZGARDAN, Dan. The determination of oxidation behavior of white wines produced from local and european grape varieties using spectrophotometric method. In: Journal of Engineering Sciences, 2018, vol. 25, nr. 4, pp. 82-93. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.2576746 |
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Journal of Engineering Sciences | |||||
Volumul 25, Numărul 4 / 2018 / ISSN 2587-3474 /ISSNe 2587-3482 | |||||
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DOI: https://doi.org/10.5281/zenodo.2576746 | |||||
CZU: 663.221:634.85(4) | |||||
Pag. 82-93 | |||||
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The article deals with the oxidation processes of experimental wines produced from indigenous grape varieties Legenda, Viorica and European grapes Chardonnay, Sauvignon. The browning processes in wine are corelated with oxidation of hydroxycinnamates (hydroxycinnamic acids and their tartaric esters, HCAs) ‒ the most important group of phenolic compounds in white wines. The potential degree of wine colour changes has been appreciated using Polyphenols Oxidative Medium test (POM-test). The oxidative crocin bleaching (CBA – Crocin Bleaching Assay) has been studied using the method of competition kinetics. The comparative antioxidant capacity of wines has been determined with peroxy radicals 2,2'-Azobis (2-amidinopropane) dihydrochloride (AAPH). |
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Cuvinte-cheie antioxidant capacity, crocin oxidative bleaching, flavonoids, hydroxycinnamates, Phenolic compounds, POM-test, wine oxidation., capacitate antioxidantă, albire oxidativă, crocină, flavonoide, hidroxicinamați, Compuşi fenolici, testul POM, oxidarea vinului |
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