Study of the oxidative evolution of tannins during Syrah red wines ageing by tandem mass spectrometry
Stacy Deshaies, François Garcia, Lucas Suc, Cédric Saucier, Laetitia Mouls
Topics & Concepts
WineTanninWinemakingVintageChemistryAgeingAging of wineLipid oxidationProanthocyanidinFood scienceOxidative phosphorylationOxidation stateVineyardDepolymerizationWine colorAntioxidantOrganic chemistryBiochemistryPolyphenolBiologyHorticultureMetalGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchMeat and Animal Product Quality