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Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature

  • Published:2017-01 Issue: Volume:215 Page:292-300
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Grant-Preece Paris,Schmidtke Leigh M.,Barril Celia,Clark Andrew C.

Funder

National Wine and Grape Industry Centre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Photochemical and spectroscopic studies of complexes of iron(III) with citric acid and other carboxylic acids;Abrahamson;Inorganica Chimica Acta,1994

2. Photochemistry of coordination compounds;Balzani,1970

3. Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine;Barril;Analytica Chimica Acta,2012

4. Response surface methodology (RSM) as a tool for optimization in analytical chemistry;Bezerra;Talanta,2008

5. Principles and practices of winemaking;Boulton,1996

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