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Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

  • Published:2019-02 Issue: Volume:274 Page:89-99
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Kontoudakis Nikolaos,Schmidtke Leigh M.,Bekker Marlize Z.,Smith Mark,Smith Paul A.,Scollary Geoffrey R.,Wilkes Eric N.,Clark Andrew C.

Funder

Wine Australia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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

2. Principles and practices of winemaking;Boulton,1999

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

4. Effect of bentonite characteristics on the elemental composition of wine;Catarino;Journal of Agricultural and Food Chemistry,2008

5. Copper-complexed hydrogen sulfide in wine: Measurement by gas detection tubes and comparison of release approaches;Chen;American Journal of Enology and Viticulture,2017
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