Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines-Reference-Cited by-同舟云学术

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Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines

Published:2023-07 Issue: Volume:184 Page:114975
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mangas Rafael,González María Rosa,Martín Pedro,Rodríguez-Nogales José Manuel^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine;Arias-Pérez;Food Chemistry,2021

2. Wine flavour chemistry;Bakker,2011

3. Glucose oxidase - an overview;Bankar;Biotechnology Advances,2009

4. Glucose oxidase, an enzyme “Ferrari”: Its structure, function, production and properties in the light of various industrial and biotechnological applications;Bauer;Biomolecules,2022

5. The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling;Bekker;Food Chemistry,2016

Cited by 3 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. Optimizing aeration rates via bio-methane potential test for enhanced biodrying efficiency of refuse-derived fuel-3;International Journal of Renewable Energy Development;2024-08-05

2. Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?;Fermentation;2024-01-01

3. Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must;Gels;2023-08-01

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