Concepedia

Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

Florian Bahut, Rémy Romanet, Nathalie Sieczkowski, Philippe Schmitt‐Kopplin, Maria Nikolantonaki, Régis D. Gougeon

Food Chemistry · 2020 · 51 citations · 38 references

DOIFull text

Open access

Concepts

References

38

Oxidation mechanisms occurring in wines

Carla Oliveira, A. C. Silva Ferreira, Víctor de Freitas et al. · Food Research International · 2011 · 393 citations

, , +12

Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Andrew L. Waterhouse, V. Felipe Laurie · American Journal of Enology and Viticulture · 2006 · 390 citations · Full text

, , +16

Mechanisms of oxidative browning of wine

Hua Li, Anque Guo, Hua Wang · Food Chemistry · 2007 · 370 citations

, , +12

Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper

John C. Danilewicz · American Journal of Enology and Viticulture · 2003 · 337 citations

, , +13

The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging

H. L. Wildenradt, Vernon L. Singleton · American Journal of Enology and Viticulture · 1974 · 306 citations

, , +15