Usage and Formation of Sulphur Compounds-Reference-Cited by-同舟云学术

Usage and Formation of Sulphur Compounds

Published: Issue: Volume: Page:181-207
ISSN:
Container-title:Biology of Microorganisms on Grapes, in Must and in Wine
language:
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Author:

Rauhut Doris

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-540-85463-0_10.pdf

Reference160 articles.

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3. Augustyn OPH, Rapp A, van Wyk CJ (1982) Some volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc. S Afr Enol Vitic 3:53–59

4. Bakalinsky AT (1996) Sulfites, wine and health. In: Wine in Context: Nutrition, Physiology, Policy, Waterhouse AL, Rantz, RM (eds) American Society for Enology and Viticulture, Davis, 1996 pp 35–42

5. Bartowsky EJ (2005) Oenococcus oeni and malolactic fermentation — moving into the molecular arena. Aus J Grape Wine Res 11:174–187

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