White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions

Author:

Arapitsas Panagiotis,Dalledonne Stefano,Scholz Matthias,Catapano Antonio,Carlin Silvia,Mattivi Fulvio

Funder

Cavit s.c.

Autonomous Province of Trento

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference25 articles.

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

2. Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen;Arapitsas;Journal of Chromatography A,2016

3. Chemical and sensory effects of storing sauvignon blanc wine in colored bottles under artificial light;Cáceres-Mella;Journal of Agricultural and Food Chemistry,2014

4. The role of light, temperature and wine bottle colour on pigment enhancement in white wine;Dias;Food Chemistry,2012

5. Sensory study of the effect of fluorescent light on a sparkling wine and its base wine;Dozon;American Journal of Enology and Viticulture,1989

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