Pag. 342 - Consorzio Tuscania

Pag. 3524) Riferimenti bibliografici1) M. Rossetto, F. Vianello, A. Rigo, U. Vrhovsek, F. Mattivi, M. ScarpaStable free radicals as ubiquitous components of red wines.Free Radicals Res. 35, 993-939 (2001)2) M. Rossetto, P. Vanzani, L. Zennaro, F. Mattivi, U. Vrhovsek, M. Scarpa, A.RigoStable free radicals and peroxyl radical capacity in red wines.J. Agric: Food Chem. 52, 6151-6155 (2004)3) Mattivi F., Zulian C., Nicolini G. and Valenti L.Wine, biodiversity, technology and antioxidants.Annals of the New York Academy of Sciences, 957, 37-56 (2002)4) Mattivi F., Vrhovsek U., Masuero D., Trainotti D.Red grape varieties differ both in the amount and in the structure of their skinan seed tannins extractable in the wine.Proc. Vindaba 2005, Spier, South Africa. (2005)Autore documento: Dott. F. Mattivi Società Consortile Tuscania S.r.l. – Del. CIPE 35/2004