Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations
Lulu Wu, Yu Zhang, Mario Prejanò, Tiziana Marino, Nino Russo, Yongsheng Tao, Yunkui Li
Topics & Concepts
Gallic acidWineChemistryHydrogen bondChemical stabilityOrganic chemistryComputational chemistryMoleculeAntioxidantFood scienceFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research