A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition-Reference-Cited by-同舟云学术

A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition

Published:2018-05 Issue: Volume:248 Page:37-45
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Marrufo-Curtido Almudena,Carrascón Vanesa,Bueno Mónica,Ferreira Vicente,Escudero Ana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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2. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling;Caille;Analytica Chimica Acta,2010

3. Oxygen and SO2 consumption rates in white and rosé wines. Relationship with and effects on wine chemical composition;Carrascón;Journal of Agriculture and Food Chemistry,2017

4. The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?;Carrascón;Food Chemistry,2018

5. Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system: Central role of iron and copper;Danilewicz;American Journal of Enology and Viticulture,2007

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