Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines

Author:

Mislata A.M.,Puxeu M.,Nadal M.,de Lamo S.,Mestres M.,Ferrer-Gallego R.

Funder

España Ministerio de Ciencia Innovación y Universidades

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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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. Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling;Bekker;Food Chem,2018

4. The production of yellow pigments from (+)-catechin and dihydroxyfumaric acid in a model wine system;Clark;European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung A,2008

5. Impact of the condition of storage of tartaric acid solutions on the production and stability of glyoxylic acid;Clark;Food Chemistry,2007

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