Simplified measures of copper fractions in wine: colorimetric and filtration‐based approaches-Reference-Cited by-同舟云学术

Simplified measures of copper fractions in wine: colorimetric and filtration‐based approaches

Published:2020-09-02 Issue:4 Volume:26 Page:399-409
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:

Clark A.C.¹²^ORCID,Zhang X.¹²,Kontoudakis N.¹²³

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. Department of Food Science and Human Nutrition Agricultural University of Athens Athens 11855 Greece

Funder

Wine Australia

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12450

Reference29 articles.

1. Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine

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

3. A Quantitative Test for Copper Using Bicinchoninic Acid

4. Clark A.C.(2001) Studies on the copper‐mediated oxidation of white wine. PhD Thesis School of Chemistry University of Melbourne Parkville Vic. Australia. pp. 211–228.

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