on the other hand, a further confirmation of these results comesalso from fig. 4, where oxygen consumption time is reported for us.the aged wine (harvest 2007). as one can observe, read and freshascorbic acid were again the most active substances in scavengingoxygen, sulfur dioxide, but also increased the o2 consumptionrate; it was only a slight acceleration, but according to the resultsor factorial anova, oxygen depletion was faster in significantlythe wines sulphited samples than in the control (fig. 5).
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