Figure 2. Antioxidant activity, percentage of free radical sequestration activity (% SA) of DPPH* in wines of Cabernet Sauvignon/winery I/2011 (CS I 11); Cabernet Sauvignon/ winery III, 2014 (CS III 14); Cabernet Sauvignon/winery II/2013 (CS II 13); Syrah/winery I/2013 (SY I 13); and Syrah/wirery II/2014 (SY II 14). ANOVA one way followed by Bonferonni's post-test. Different letters indicate significance variation (p <0.05)


Phenolic Composition, Chromatic Parameters and Antioxidant Activity “in vitro” in Tropical Brazilian Red Wines

Cornélio Artur Luís Mucaca, José Henrique Tavares Filho, Elizabeth do Nascimento, Luciana Leite de Andrade Lima Arruda

Journal of Food and Nutrition Research. 2017, 5(10), 754-762 doi:10.12691/jfnr-5-10-6