Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6804
Título: Development of a potentiometric method To measure the resistance to oxidation of white wines and the antioxidant power of their constituents
Autor: Oliveira, Carla M.
Ferreira, António C. Silva
Pinho, Paula Guedes de
Hogg, Timothy A.
Palavras-chave: Resistance to oxidation
White wines
Potentiometric titrations
Data: 27-Fev-2002
Editora: American Chemical Society
Citação: OLIVEIRA, Carla M....[et al] - White Wines and the Antioxidant Power of Their Constituents. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 50 (2002), p. 2121-2124
Resumo: This work describes a new potentiometric method to evaluate the resistance to oxidation of white wines. Reduction and oxidation titrations were made, and coefficient of variation obtained were 10.87 and 2.65%, respectively. The antioxidant powers of ascorbic acid (Aas) and sulfur dioxide (SO2) were evaluated by this method, SO2 proving to be much less active in this respect than ascorbic acid. The two agents did not demonstrate any antioxidant synergy. A relationship between oxygen present and ascorbic acid was found by the proposed method (1 mmol of O2 S 0.84 mmol of Aas). This method enables the distinction of different wines on the basis of their resistance to oxidation
Peer review: yes
URI: http://hdl.handle.net/10400.14/6804
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Development of a Potentiometric Method To Measure.pdf66,4 kBAdobe PDFVer/Abrir    Acesso Restrito. Solicitar cópia ao autor!


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.