Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines-Reference-Cited by-同舟云学术

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Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines

Published:2024-07 Issue: Volume:446 Page:138868
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ricci Arianna,Versari Andrea^ORCID,Ragni Luigi^ORCID,Parpinello Giuseppina P.

Funder

Ministero dello Sviluppo Economico

Publisher

Elsevier BV

Reference40 articles.

1. Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties;Benucci;Food Chemistry,2024

2. Monitoring peroxides generation during model wine fermentation by FOX-1 assay;Bridi;Food Chemistry,2015

3. Fe (II): Fe (III) ratio and redox status of white wines;Danilewicz;American Journal of Enology and Viticulture,2016

4. Toward understanding the mechanism of wine oxidation;Danilewicz;American Journal of Enology and Viticulture,2021

5. Protein instability of wines: Influence of protein isoelectric point;Dawes;American Journal of Enology and Viticulture,1994

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