Removal of sulfide-bound copper from white wine by membrane filtration-Reference-Cited by-同舟云学术

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Removal of sulfide-bound copper from white wine by membrane filtration

Published:2018-07-15 Issue:1 Volume:25 Page:53-61
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:

Kontoudakis N.¹²,Mierczynska-Vasilev A.³,Guo A.⁴,Smith P.A.³,Scollary G.R.¹⁵,Wilkes E.N.³,Clark A.C.¹²^ORCID

Affiliation:

1. National Wine and Grape Industry Centre; Wagga Wagga NSW 2678 Australia

2. School of Agricultural and Wine Sciences; Charles Sturt University; Wagga Wagga NSW 2678 Australia

3. The Australian Wine and Research Institute; Glen Osmond SA 5064 Australia

4. College of Enology; Northwest A&F University; Yangling Shaanxi 712100 China

5. School of Chemistry; The University of Melbourne; Parkville Vic. 3010 Australia

Funder

Wine Australia

Key Agricultural Technology Program of Shaanxi Province, China

China Scholarship Council

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12360/fullpdf

Reference35 articles.

1. The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling;Bekker;Food Chemistry,2016

2. Wine filtration and filterability - a review and what's new;Bowyer;Australian & New Zealand Grapegrower & Winemaker,2013

3. Covalent bonding in copper(II) complexes having N and S atoms in a trans arrangement;Buluggiu;The Journal of Chemical Physics,1972

4. Macromolecules for Control of Distances in Colloidal Dispersions

5. Voltammetry of copper sulfide particles and nanoparticles: investigation of the cluster hypothesis;Ciglenečki;Environmental Science and Technology,2005

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multidimensional fluorescence spectroscopy of wine using synchronous excitation/emission matrices and time-resolved fluorescence interferometric detection;Methods and Applications in Fluorescence;2024-07-26

2. Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging;Food Chemistry;2022-11

3. Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume;Food Chemistry;2022-05

4. Influence of Membrane Separation Processes on Food Bioactives;Food Bioactive Ingredients;2022

5. Brine-Releasable Hydrogen Sulfide in Wine: Mechanism of Release from Copper Complexes and Effects of Glutathione;Journal of Agricultural and Food Chemistry;2021-10-28

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