首页> 外文会议>IMEKOFOODS Conference >P52: INFLUENCE OF SULPHUR DIOXIDE AND/OR ASCORBIC ACID ON THE ANTIOXIDANT ACTIVITY OF RESINATED WINE MODELS AND THEIR OXIDATIVE STABILITY UNDER ACCELERATED CONDITIONS
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P52: INFLUENCE OF SULPHUR DIOXIDE AND/OR ASCORBIC ACID ON THE ANTIOXIDANT ACTIVITY OF RESINATED WINE MODELS AND THEIR OXIDATIVE STABILITY UNDER ACCELERATED CONDITIONS

机译:P52:二氧化硫和/或抗坏血酸对加速条件下加油葡萄酒模型的抗氧化活性及其氧化稳定性的影响

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摘要

The impact of sulphur dioxide and/or ascorbic acid on the antioxidant activity of resinated wine models containing (+)-catechin and chlorogenic acid was examined using models containing different levels of the above constituents as well as constituents extracted from the Pinus Halepensis resin. The composition was selected in terms of an experimental design approach (Taguchi method).
机译:通过含有不同水平的上述成分的模型以及从松弛卤素树脂萃取的成分,检查二氧化硫和/或抗坏血酸对含有(+) - 儿茶素和绿原酸的抗氧化活性的影响以及从Pinus Halepensis树脂中提取的成分进行检查。根据实验设计方法(Taguchi方法)选择该组合物。

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