Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling-Reference-Cited by-同舟云学术

Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling

Published:2018-04 Issue: Volume:245 Page:676-686
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bekker Marlize Z.,Wilkes Eric N.,Smith Paul A.

Funder

Wine Australia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Analytical Requirements for the Export of Australian Wine. The Australian Wine Research Institute. URL: http://www.awri.com.au/industry_support/regulatory_assistance/export_requirements/. Accessed 23/10/2017.

2. Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character;Bekker;Australian Journal of Grape and Wine Research,2016

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

4. Formation of hydrogen sulfide in wine: Interactions between copper and sulfur dioxide;Bekker;Molecules,2016

5. Comprehensive profiling and quantitation of amine group containing metabolites;Boughton;Analytical Chemistry,2011

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