Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption

Author:

Rousseva Michaela,Kontoudakis Nikolaos,Schmidtke Leigh M.ORCID,Scollary Geoffrey R.,Clark Andrew C.

Funder

Australian Grape and Wine Authority

Commonwealth of Australia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. Assessment of the Pb and Cu in vitro availability in wines by means of speciation procedures;Azenha;Food and Chemical Toxicology,2000

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

3. Principles and practices of winemaking;Boulton,1999

4. Ascorbic acid: A review of its chemistry and reactivity in relation to a wine environment;Bradshaw;Critical Reviews in Food Science and Nutrition,2011

5. The iron content of grapes and wine;Byrne;Industrial and Engineering Chemistry,1937

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