Loss and formation of malodorous volatile sulfhydryl compounds during wine storage-Reference-Cited by-同舟云学术

Loss and formation of malodorous volatile sulfhydryl compounds during wine storage

Published:2018-02-16 Issue:11 Volume:59 Page:1728-1752
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kreitman Gal Y.¹^ORCID,Elias Ryan J.¹^ORCID,Jeffery David W.²^ORCID,Sacks Gavin L.³^ORCID

Affiliation:

1. Department of Food Science, The Pennsylvania State University, University Park PA, USA

2. The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide. Waite Campus, PMB 1, Glen Osmond, SA, Australia

3. Department of Food Science, Cornell University, Ithaca NY, USA

Funder

National Institute of Food and Agriculture

Northeast SARE

Australian Research Council's Industrial Transformation Research Program

Pennsylvania Department of Agriculture and the Pennsylvania Wine Marketing and Research Board

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1427043

Reference217 articles.

1. Multielement Composition of Wines and Their Precursors Including Provenance Soil and Their Potentialities As Fingerprints of Wine Origin

2. Reductive Dissolution of Fe(III) (Hydr)oxides by Cysteine: Kinetics and Mechanism

3. Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen

4. Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine

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