An industry trial provides further evidence for the role of corks in oxidative spoilage of bottled wines-Reference-Cited by-同舟云学术

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An industry trial provides further evidence for the role of corks in oxidative spoilage of bottled wines

Published:1997-04 Issue:1 Volume:3 Page:9-17
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:

Author:

CALOGHIRIS M.,WATERS E.J.,WILLIAMS P.J.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.1997.tb00110.x/fullpdf

Reference6 articles.

1. Sulfur dioxide levels in bottled wine;Casey;The Australian Grapegrower & Winemaker,1992

2. Stelvin’ - evaluation of a new closure for table wines;Eric;The Australian Grapegrower & Winemaker,1976

3. Alkalimetric determination of sulphur dioxide in wine;Rankine;Australian Wine Brewing & Spirit Review,1970

4. The effect of ery-thorbic acid on the determination of ascorbic acid levels in selected foods by HPLC and spectrophotometry;Tuan;Journal of Micronutrient Analysis,1987

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2. Controlled diffusion by thin layer coating: The intricate case of the glass-stopper interface;Food Control;2021-02

3. Postfermentation treatments and related topics;Wine Science;2020

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5. Gas transfer through wine closures: A critical review;Trends in Food Science & Technology;2018-08

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