Oxygen in Must and Wine: A review
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Stellenbosch University
Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Redox Processes in Grapes Processing;Environmental and Technological Aspects of Redox Processes;2023-09-21
2. Effects of pectinase enzyme and mannoproteins on the quality of guava (Psidium guajava L.) nectar juices;Acta Horticulturae;2022-10
3. Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation;Foods;2022-07-01
4. Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects;Journal of Agricultural and Food Chemistry;2022-05-13
5. Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines;Molecules;2021-12-30
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