A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines-Reference-Cited by-同舟云学术

A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines

Published:2017-01 Issue: Volume:1041-1042 Page:183-190
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

Milheiro Juliana,Filipe-Ribeiro Luís,Cosme Fernanda,Nunes Fernando M.

Funder

CQ-VR Research unit in Vila Real

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference44 articles.

1. The influence of Brettanomyces/Dekkera sp. and lactic acid bacteria on the ethylphenol content of red wines;Chatonnet;Am. J. Enol. Vitic.,1995

2. Wine Microbiology: Practical Applications and Procedures;Fugelsang,2007

3. Handbook of Enology: The Chemistry of Wine Stabilization and Treatments;Ribéreau-Gayon,2006

4. 4-Ethylphenol and 4-ethylguaiacol concentrations in barreled red wines from okanagan valley appellation british columbia;Rayne;Am. J. Enol. Vitic.,2008

5. The challenge of Brettanomyces in wine;Wedral;LWT Food Sci. Technol.,2010

Cited by 42 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. Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation;Food Bioscience;2024-06

2. Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression;Critical Reviews in Food Science and Nutrition;2024-05-20

3. Simultaneous determination of 4-ethylphenol and 4-ethylguaicol on C60 modified dual screen-printed electrochemical sensors;Talanta;2024-04

4. Simultaneous quantification of 4-ethylphenol and ethanethiol in wines by headspace amperometric measurements;Microchemical Journal;2024-02

5. Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition;Food Research International;2023-10