Monitoring peroxides generation during model wine fermentation by FOX-1 assay

Author:

Bridi Raquel,González AlvaroORCID,Bordeu EdmundoORCID,López-Alarcón Camilo,Aspée Alexis,Diethelm Benjamin,Lissi Eduardo,Parpinello Giuseppina Paola,Versari Andrea

Funder

FONDECYT

Comité de Investigación y Postgrado

Facultad de Química

Pontificia Universidad Católica de Chile

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions;Aceituno;Applied and Environmental Microbiology,2012

2. Yeast stress response and fermentation efficiency: How to survive the making of wine – A review;Bauer;South African Journal of Enology and Viticulture,2000

3. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions;Bely;Journal of Fermentation and Bioengineering,1990

4. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: A review of the factors that influence the method’s performance;Bou;Analytical Biochemistry,2008

5. Definizione dell’indice di moltiplicazione della CO2 nella valutazione per via ponderale della capacità alcoligena di un lievito. (The determination of alcohol capacity of wine-making yeast strain (in Italian);Ciani;Annali della Facoltà di Agraria dell’Università di Perugia (Italy),1987

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