1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls-Reference-Cited by-同舟云学术

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1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls

Published:2024-08 Issue: Volume:449 Page:138944
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tachtalidou Sofia,Spyros Apostolos,Sok Nicolas,Heinzmann Silke S.,Denat Franck,Schmitt-Kopplin Philippe,Gougeon Régis D.,Nikolantonaki Maria

Funder

University of Franche-Comté

Publisher

Elsevier BV

Reference31 articles.

1. Determination of sulfur dioxide in wine using headspace gas chromatography and electron capture detection;Aberl;Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment,2013

2. The impact of SO2 on wine flavanols and indoles in relation to wine style and age;Arapitsas;Scientific Reports,2018

3. The influence of storage on the “chemical age” of red wines;Arapitsas;Metabolomics,2014

4. Bacterial spoilage of wine and approaches to minimize it;Bartowsky;Letters in Applied Microbiology,2009

5. Sulphite-binding power of wines and ciders. II. Theoretical consideration and calculation of sulphite-binding equilibra;Burroughs;Journal of the Science of Food and Agriculture,1973

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