Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition-Reference-Cited by-同舟云学术

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Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

Published:2013-01-31 Issue:3 Volume:28 Page:155-167
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Coetzee Carien¹,Lisjak Klemen²,Nicolau Laura³,Kilmartin Paul³,du Toit Wessel Johannes¹

Affiliation:

1. Department of Viticulture and Oenology, Victoria Street; Stellenbosch University; Stellenbosch; South Africa

2. Agricultural Institute of Slovenia; Hacquetova 17; 1001; Ljubljana; Slovenia

3. Wine Science Programme; University of Auckland; Private Bag 92019; Auckland; New Zealand

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference92 articles.

1. Definitive Evidence for the Actual Contribution of Yeast in the Transformation of Neutral Precursors of Grape Aromas

2. Monitoring volatile chemicals formed from must during yeast fermentation

3. Flavor composition of wines: A review

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