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EPR, Free Radicals, Wine, and the Industry
Author(s) -
TROUP GORDON J.,
HUNTER CHARLES R.
Publication year - 2002
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2002.tb02939.x
Subject(s) - radical , wine , electron paramagnetic resonance , chemistry , photochemistry , business , food science , biochemistry , physics , nuclear magnetic resonance
A bstract : 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.