Antioxidant profile of commercial oenological tannins determined by multiple chemical assays
Article first published online: 3 JAN 2014
© 2014 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 20, Issue 1, pages 72–79, February 2014
How to Cite
Magalhães, L. M., Ramos, I. I., Reis, S. and Segundo, M. A. (2014), Antioxidant profile of commercial oenological tannins determined by multiple chemical assays. Australian Journal of Grape and Wine Research, 20: 72–79. doi: 10.1111/ajgw.12058
- Issue published online: 26 JAN 2014
- Article first published online: 3 JAN 2014
- Manuscript Accepted: 16 SEP 2013
- Manuscript Revised: 11 SEP 2013
- Manuscript Received: 15 MAY 2013
- FSE (Fundo Social Europeu)
- MCTES (Ministério da Ciência, Tecnologia e Ensino Superior)
- Fundação para a Ciência e a Tecnologia
Figure S1. (a) Concentration of phenolic substances, (b) copper(II) reducing antioxidant capacity (CUPRAC) and (c) 2,2-diphenyl-1-picrylhydrazyl (DPPH●) scavenging capacity values of commercial oenological tannins. The technological purpose of the tannins include fining, structuring and finishing, fermentation of white wines and crushing and maceration. Results are the mean ±standard deviation of two experiments performed on different days for three dilutions in quadruplicate (n = 24).
Table S1. Technical information of commercial oenological tannins analysed.
Table S2. Correlation coefficients (R) between assays.
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