EPR, free radicals, wine, and the industry - Some achievements

被引：5

作者：

Troup, GJ ^{[1
]}

Hunter, CR

机构：

[1] Monash Univ, Sch Phys & Mat Engn, Clayton, Vic 3168, Australia

[2] Monash Univ, Dept Anat, Clayton, Vic 3168, Australia

来源：

ALCOHOL AND WINE IN HEALTH AND DISEASE | 2002年 / 957卷

关键词：

EPR; free radicals; wine; wine industry;

D O I：

10.1111/j.1749-6632.2002.tb02939.x

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The achievements and uses of electron paramagnetic resonance in the wine industry are pointed out. For example, it first detected stable free radicals in red and white wines and showed that the radical concentration, and therefore the antioxidant action, of white wines was increased by skin and oak exposure. It is expected that EPR will be used more in the future.

引用

页码：345 / 347

页数：3