SO2reduction in distilled grape spirits by three methods-Reference-Cited by-同舟云学术

SO2reduction in distilled grape spirits by three methods

Published:2013-10-24 Issue:4 Volume:119 Page:314-320
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Zhang Qingxuan¹,Du Jinhua¹,Jin Yuhong¹,Zhao Zhiyun¹,Li Yingya¹

Affiliation:

1. College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.100/fullpdf

Reference36 articles.

1. Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni;Carreté;FEMS Microbiol. Lett.,2002

2. Review of reaction mechanisms of oxygen and proposed intermediate reaction products in wine: central role of iron and copper;Danilewicz;Am. J. Enol. Viticult.,2003

3. Metabolism of SO2 binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine;Jackowetz;Int. J. Food Microbiol.,2012

4. Survey of SO2 binding carbonyls in 237 red and white table wines;Jackowetz;Food Control,2013

5. Sulfite sensitivity in a patient with allergic asthma;Arellano;Allergol. Immunopathol.,2011

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive Review on Potential Contamination in Fuel Ethanol Production with Proposed Specific Guideline Criteria;Energies;2022-04-20

2. Effect of thermal processing on the phenolic profiles, antioxidant capacity, and volatile compounds of fig wines;Journal of Food Processing and Preservation;2021-02-04

3. Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China;Food Science and Technology;2018-12

4. Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes;International Journal of Food Properties;2018-01-01