Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in champagne and sparkling wines: a nondestructive and unintrusive method-Reference-Cited by-同舟云学术

Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in champagne and sparkling wines: a nondestructive and unintrusive method

Published:2005-04 Issue:1-2 Volume:535 Page:73-78
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Autret Gwennhael,Liger-Belair Gérard,Nuzillard Jean-Marc,Parmentier Maryline,Montreynaud Anne Dubois de,Jeandet Philippe,Doan Bich-Thuy,Beloeil Jean-Claude

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference28 articles.

1. Rapid and sensitive in situ hybridization method for detecting and identifying lactic acid bacteria in wine

2. Resistance of some wine spoilage yeasts to combinations of ethanol and acids present in wine

3. Cork Taint in Wine: Scientific Knowledge and Public Perception — A Critical Review

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