An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation
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DOI: 10.3390/foods11030476
Abstract: The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of… read more here.
Keywords: oxidation; arp; wine oxidation; acetaldehyde reactive ... See more keywords