Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition-Reference-Cited by-同舟云学术

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Published:2017-10-18 Issue:43 Volume:65 Page:9488-9495
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carrascón Vanesa¹^ORCID,Bueno Mónica²,Fernandez-Zurbano Purificación²,Ferreira Vicente¹²^ORCID

Affiliation:

1. Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain

2. Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja-CSIC-Gobierno de la Rioja, Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain

Funder

Ministerio de Econom?a y Competitividad

Ministerio de Educaci?n, Cultura y Deporte

European Social Fund

Diputaci?n General de Arag?n

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02762

Reference40 articles.