ArticleInternational journal of food science2024
Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey.
Article in International journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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8 authors.
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Abstract
The recent steady demand for products with increased antioxidant properties largely determines the direction of research in the field of creating high-quality products with increased biological value. Insufficient knowledge of the antioxidant activity and potential biological value of whiskey makes this area of research relevant and in demand. This study presents the results of an analysis of the influence of distillate aging conditions on the phenolic composition and antioxidant capacity of whiskey, obtained using coulometric, chromatographic, and amperometric methods of analysis. During the study, samples of whiskey with increased antioxidant capacity were obtained based on the use of alcoholic extracts of grape stems of the
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