Analytical methods for determination of cork-taint compounds in wine
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference57 articles.
1. Chemical tainting of foods
2. Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine – a review
3. Migration of 2,4,6-trichloroanisole from cork stoppers to wine
4. Accurate Determination of 2,4,6-Trichloroanisole in Wines at Low Parts Per Trillion by Solid-Phase Microextraction Followed by GC-ECD
5. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine
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