Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts-Reference-Cited by-同舟云学术

Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts

Published:2015-12-21 Issue:51 Volume:63 Page:10938-10947
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carrascon Vanesa¹,Fernandez-Zurbano Purificación²,Bueno Mónica¹,Ferreira Vicente¹

Affiliation:

1. Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, E-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 Economía y Competitividad

Ministerio de Educación, Cultura y Deporte

European Social Fund

Diputación General de Aragón

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02989

Reference42 articles.

1. Controlling the Fenton Reaction in Wine

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