The Kinetics of Autoxidation in Wine
The kinetics of autoxidation in wine begins with Fenton (1876) who observed that tartaric acid could be oxidized in the presence of iron without peroxide if left in air. Rodopulo (1951) demonstrated that iron tartrate complexes added to wine promoted more extensive oxygen consumption than the molar...
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| Autores principales: | , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/81513 |
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