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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Oxidation inhibitor

Term (also antioxidants) for substances that slow down or almost prevent oxidation (reaction with atmospheric oxygen). Such substances also occur naturally in food and in the human organism. In wine, these are flavonoids and phenols (polyphenols). The most important antioxidants with regard to winemaking are ascorbic acid (vitamin C) and sulphur. See also under Agents in winemaking.

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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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