ANTIOXIDANT PROPERTIES OF SOME BULGARIAN RED WINES
George Angelov, Lubomir Boyadzhiev, Silvya Georgieva
Pagini: 143-151
Publicat: 1 Jan 2009
Vizualizări: 296
Descărcări: 39
Rezumat: A study on antioxidant capacity and content of polyphenols in some Bulgarian wines is carried out. The wines are selected from one vintage, but from different regions and different grape cultivars. Methods for determination of polyphenols and antioxidant capacity are presented and discussed with regard of their easy practical applications. The most reliable of them are applied to determine the total content of polyphenols and antioxidant capacity of all tested wines. The wines are evaluated according to the data obtained depending on region of origin and cultivar. The results are useful for searching correlation between the total concentration of phenols and the wine antioxidant capacity.
Cuvinte cheie: polyphenols, antioxidant capacity, red wine
Citează acest articol: George Angelov, Lubomir Boyadzhiev, Silvya Georgieva. ANTIOXIDANT PROPERTIES OF SOME BULGARIAN RED WINES. Journal of International Scientific Publications: Materials, Methods & Technologies 3, 143-151 (2009). https://www.scientific-publications.net/en/article/1003471/
Înapoi la cuprinsul volumului
© 2026 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
