Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes.

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第一作者： Yi,Yang

第一单位： Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand. Electronic address: yyi419@aucklanduni.ac.nz.

作者： Yi,Yang ^[1] ; Zhijing,Ye ^[2] ; Yunxuan,Qin ^[2] ; Sreeni,Pathirana ^[3] ; Leandro Dias,Araujo ^[4] ; Neill J,Culley ^[5] ; Paul A,Kilmartin ^[6]

作者单位： Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand. Electronic address: yyi419@aucklanduni.ac.nz. ^[1] School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand. ^[2] Food Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand. ^[3] Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand. ^[4] Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand. ^[5] Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand. Electronic address: p.kilmartin@auckland.ac.nz. ^[6]

关键词 (+)-catechin (PubChem CID: 9064)(?)-epicatechin (PubChem CID: 72276)(?)-epicatechin gallate (PubChem CID: 107905)(?)-epigallocatechin (PubChem CID: 72277)(?)-epigallocatechin gallate (PubChem CID: 65064)Antioxidant capacity Chemical composition Gallic acid (PubChem CID: 370)Green tea extract Making SO(2) alternative Sauvignon Blanc wine Sensory attributes