Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines
暂无分享,去创建一个
[1] F. Bonello,et al. Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rosé wine. , 2013, Journal of food science.
[2] F. Bauer,et al. Role of glutathione in winemaking: a review. , 2013, Journal of agricultural and food chemistry.
[3] J. Danilewicz. Mechanism of Autoxidation of Polyphenols and Participation of Sulfite in Wine: Key Role of Iron , 2011, American Journal of Enology and Viticulture.
[4] A. C. Clark,et al. Impact of glutathione on the formation of methylmethine- and carboxymethine-bridged (+)-catechin dimers in a model wine system. , 2011, Journal of agricultural and food chemistry.
[5] A. C. Clark,et al. Antioxidant action of glutathione and the ascorbic acid/glutathione pair in a model white wine. , 2011, Journal of agricultural and food chemistry.
[6] J. Danilewicz,et al. Further Studies on the Mechanism of Interaction of Polyphenols, Oxygen, and Sulfite in Wine , 2010, American Journal of Enology and Viticulture.
[7] A. Waterhouse,et al. Controlling the fenton reaction in wine. , 2010, Journal of agricultural and food chemistry.
[8] L. Hosry,et al. Browning susceptibility of white wine and antioxidant effect of glutathione , 2009 .
[9] Paul A. Kilmartin,et al. Uncovering the influence of antioxidants on polyphenol oxidation in wines using an electrochemical method: Cyclic voltammetry , 2009 .
[10] M. Ubigli. I profili del vino. Alla scoperta dell'analisi sensoriale , 2009 .
[11] Jonathan Whelan,et al. Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine , 2008, American Journal of Enology and Viticulture.
[12] P. Tzimas,et al. Protection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or Glutathione , 2007, American Journal of Enology and Viticulture.
[13] J. Danilewicz. Interaction of Sulfur Dioxide, Polyphenols, and Oxygen in a Wine-Model System: Central Role of Iron and Copper , 2007, American Journal of Enology and Viticulture.
[14] Pascal Ribéreau-Gayon,et al. Handbook of Enology: The Microbiology of Wine and Vinifications , 2006 .
[15] P. Guedes de Pinho,et al. Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines. , 2003, Journal of agricultural and food chemistry.
[16] V. Cheynier,et al. Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods. , 2002, Journal of agricultural and food chemistry.
[17] V. Ferreira,et al. Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants , 2002 .
[18] Peter B. Høj,et al. Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post‐bottling , 2001 .
[19] A. Noble,et al. Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection , 2000 .
[20] I. Roussis,et al. Inhibition of oxidative browning in white wines homocysteine , 2000 .
[21] K. Yokotsuka,et al. Levels of Glutathione and Activities of Related Enzymes During Ripening of Koshu and Cabernet Sauvignon Grapes and During Winemaking , 1999, American Journal of Enology and Viticulture.
[22] R. Boulton,et al. Principles and Practices of Winemaking , 1995 .
[23] V. Cheynier,et al. Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines , 1986 .
[24] C. Nagel,et al. Isolation and Identification of the Hydroxycinnamic Acid Derivatives in White Riesling Wine , 1981, American Journal of Enology and Viticulture.