Key Factors Affecting Radical Formation in Wine Studied by Spin Trapping and EPR Spectroscopy

1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.

1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.

1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.

1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.