Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review-Reference-Cited by-同舟云学术

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

Published:2015-03 Issue:1 Volume:42 Page:27-43
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Guerrero Raúl F.,Cantos-Villar Emma

Funder

European Social Fund

INIA

FEDER

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference64 articles.

1. Measuring consumer willingness to pay for low-sulfite wine: a conjoint analysis;Appleby,2012

2. Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios;Azzolini;South African Journal for Enology and Viticulture,2010

3. The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage;Bartowsky;Australian Journal of Grape and Wine Research,2004

4. High hydrostatic pressure treatment of beer and wine: a review;Buzrul;Innovative Food Science & Emerging Technologies,2012

Cited by 163 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. The potential role of gas hydrates: An emerging frontier in food science and engineering;Journal of Food Engineering;2024-12

2. The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase;Food Bioscience;2024-10

3. Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae;Microorganisms;2024-08-13

4. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation;Heliyon;2024-08

5. Winemaking: Advanced Technology and Flavor Research;Foods;2024-06-19