Antioxidants

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

antioxidants. For their role in protecting must and wine against the effects of oxygen during winemaking and wine ageing, see glutathione, sulfur dioxide, ascorbic acid, nitrogen, and carbon dioxide. For their importance in the effects of wine consumption on health, see flavonoids and resveratrol.