The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents-Reference-Cited by-同舟云学术

The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents

Published:2021-09 Issue: Volume:357 Page:129764
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Xinyi,Kontoudakis Nikolaos,Wilkes Eric,Scrimgeour Neil,Hirlam Kieran,Clark Andrew C

Funder

Wine Australia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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4. Clark, A. C. (2001). Studies on the copper-mediated oxidation of white wine. School of Chemistry (PhD, pp. 211-228). Parkville, Victoria, Australia: University of Melbourne.

5. Copper(II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity;Clark;Australian Journal of Grape and Wine Research,2015

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