A method for the quantitative and reversible trapping of sulfidic gases from headspaces and its application to the study of wine reductive off-odors
Author:
Funder
España Ministerio de Ciencia e Innovación
Ministerio de Ciencia e Innovación
European Social Fund
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference27 articles.
1. AWRI. (2021). Extending the shelf life of canned wines. AWRY WEBINARS. https://www.youtube.com/watch?v=IpkefsHeT0o&t=15s.
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. Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine;Bekker;Journal of Agricultural and Food Chemistry,2018
4. Copper-Complexed hydrogen sulfide in wine: measurement by gas detection tubes and comparison of release approaches;Chen;American Journal of Enology and Viticulture,2017
5. Copper-Complexed hydrogen sulfide in wine: measurement by gas detection tubes and comparison of release approaches (vol 68, pg 91, 2017);Chen;American Journal of Enology and Viticulture,2018
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