Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?-Reference-Cited by-同舟云学术

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Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?

Published:2019-04-05 Issue:15 Volume:67 Page:4145-4153
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Danilewicz John C¹^ORCID,Tunbridge Peter²,Kilmartin Paul A.³^ORCID

Affiliation:

1. Private laboratory, 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom

2. Faculty of Natural and Environmental Sciences, University of Southampton, Southampton SO17 1BJ, United Kingdom

3. School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00127

Reference43 articles.

1. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

2. The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

3. Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post-bottling

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1. Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties;Heliyon;2024-08

2. Wine Redox Chemistry;Understanding Wine Chemistry;2024-05-24

3. Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review;Journal of Food Science;2024-04-02

4. Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution;Antioxidants;2023-07-07

5. Packaging of Wine in Aluminum Cans – A Review;American Journal of Enology and Viticulture;2023

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