Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts-Reference-Cited by-同舟云学术

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Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Published:2016-01-28 Issue:2 Volume:22 Page:169-181
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:

Barril C.¹,Rutledge D.N.²,Scollary G.R.¹³,Clark A.C.¹

Affiliation:

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

2. Unité Mixte de Recherche; Ingénierie Procédés Aliments; AgroParisTech; INRA; Université Paris-Saclay; 91300 Massy France

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

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12207/fullpdf

Reference95 articles.

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

2. Barril , C. 2011 The chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine 112 114

3. Formation of pigment precursor (+)-1′-methylene-6″-hydroxy-2H-furan-5″-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine system;Barril;Journal of Agricultural and Food Chemistry,2009

4. Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine;Barril;Analytica Chimica Acta,2012

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