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Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production

  • Published:2017-03-10 Issue:11 Volume:97 Page:3847-3854
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric

Author:

Han Guomin12,Webb Michael R3,Richter Chandra4,Parsons Jessica4,Waterhouse Andrew L3ORCID

Affiliation:

1. School of Enology; Binzhou Medical University; Yantai Shandong PR China

2. College of Enology; Northwest A&F University; Yangling Shaanxi PR China

3. Department of Viticulture and Enology; University of California; Davis CA USA

4. Viticulture, Chemistry and Enology; E&J Gallo Winery; Modesto CA USA

Funder

China Scholarship Council

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference37 articles.

1. A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry;Gómez-Plaza;Food Chemistry,2011

2. The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging;Wildenradt;Am J Enol Vitic,1974

3. Review of oxidative processes in wine and value of reduction potentials in enology;Danilewicz;Am J Enol Vitic,2012

4. Oxidation of wine phenolics: a critical evaluation and hypotheses;Waterhouse;Am J Enol Vitic,2006

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