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Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes

โœ Scribed by Shelly Hogan; Lei Zhang; Janrong Li; Bruce Zoecklein; Kequan Zhou

Book ID
116726455
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
182 KB
Volume
42
Category
Article
ISSN
1096-1127

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Whereas high levels of flavonoid extractives are responsible for the characteristic A,,, at about 280nm in the ultra-violet spectra of red wines, there is wide variability in the spectral features of natural white wines, in which the phenolic content is often minimal. For the latter, A,,, may occur