Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite-Reference-Cited by-同舟云学术

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Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

Published:2019-11-23 Issue:2 Volume:100 Page:775-784
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pati Sandra¹,Crupi Pasquale²,Savastano Maria L¹,Benucci Ilaria³^ORCID,Esti Marco³

Affiliation:

1. Department of the Sciences of Agriculture, Food and EnvironmentUniversity of Foggia Foggia Italy

2. CREA‐VE, Council for Agricultural Research and Economics – Research Center for Viticulture and Enology Via Casamassima Italy

3. Department of Agriculture and Forestry Science (DAFNE)Tuscia University Viterbo Italy

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10084

Reference33 articles.

1. Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

2. Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MSn

3. Mechanisms of oxidative browning of wine

4. Oxidation mechanisms occurring in wines

5. Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase

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3. Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content;Beverages;2024-04-18

4. A Review on Wine Flavour Profiles Altered by Bottle Aging;Molecules;2023-09-08

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