Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character-Reference-Cited by-同舟云学术

Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character

Published:2015-10-16 Issue:1 Volume:22 Page:24-35
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Bekker M.Z.¹,Day M.P.¹,Holt H.¹,Wilkes E.¹,Smith P.A.¹²

Affiliation:

1. The Australian Wine Research Institute; Urrbrae SA 5064 Australia

2. Flinders Centre for Marine Bioproducts Development (CMBD), and Department of Medical Biotechnology, School of Medicine; Flinders University; Bedford Park SA 5042 Australia

Funder

Wine Australia

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12172/fullpdf

Reference41 articles.

1. Reductive vinification of white and rose wines: the question of must extraction;Ardilouze;Internet Journal of Viticulture Enology,2006

2. Incidence de L'action de L'oxygène sur la formation des produits secondaires de la fermentation alcoolique du moût de raisin;Bertrand;Science des Aliments,1984

3. Determination of volatile sulfur compounds. III. Determination of mercaptans;Brenner;Proceedings of American Society of Brewing Chemists,1954

4. The Aroma of Wine

5. Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system: central role of iron and copper;Danilewicz;American Journal of Enology and Viticulture,2007

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