Relationship between antioxidant capacity and total phenolic content of red,rosé and white wines |
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| Authors: | Neuza Paixão Rosa PerestreloJosé C Marques José S Câmara |
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| Affiliation: | Centro de Química da Madeira, Departamento de Química, Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal |
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| Abstract: | Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show biological properties of interest, related to their antioxidant capacity. This antioxidant activity has been thoroughly studied and a wide variety of methods have been developed to evaluate it. |
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