New Methodology for Removing Carbonyl Compounds from Sweet Wines-Reference-Cited by-同舟云学术

New Methodology for Removing Carbonyl Compounds from Sweet Wines

Published:2007-11-22 Issue:25 Volume:55 Page:10382-10387
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blasi Mélanie¹,Barbe Jean-Christophe¹,Maillard Bernard¹,Dubourdieu Denis¹,Deleuze Hervé¹

Affiliation:

1. Institut des Sciences Moléculaires, UMR 5255 CNRS, Université Bordeaux 1, Bâtiment A12, 351 cours de la Libération, 33405 Talence Cedex, France, Institut des Sciences de la Vigne et du Vin, Ecole Nationale dʼIngénieurs des Travaux Agricoles de Bordeaux, Département Agronomie and Biotechnologies, 1 cours de Général de Gaulle, CS 40201, F-33175 Gradignan Cedex, France, and Institut des Sciences de la Vigne et du Vin, Faculté dʼœnologie, Université Victor Ségalen, 351 cours de la Libération, 33405 Talence...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072130y

Reference40 articles.

1. Ribéreau-Gayon, J., Peynaud, E., Ribéreau-Gayon, P., and Sudraud, P.Traité dʼœnologie: Sciences et techniques du vin, tome 4: Clarification et stabilisation. Matériels et installations,2nd ed.Dunod:Paris, France,1977; p643.

2. Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., and Lonvaud, A.Traité dʼœnologie 1—Microbiologie du vin. Vinifications,5th ed.Dunod:Paris, France,2004; p641.

3. Pascal, P.Nouveau traité de chimie minérale, tome XIII, 2° fascicule.Masson:Paris, France,1961; pp1236–1243.

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