Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects
Author:
Affiliation:
1. Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
2. Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
Funder
Callaghan Innovation
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c00437
Reference63 articles.
1. Investigation of Ethyl Radical Quenching by Phenolics and Thiols in Model Wine
2. Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses
3. Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography-olfactometric study
4. Rapid analysis of heterocyclic acetals in wine by stable isotope dilution gas chromatography–mass spectrometry
5. Reactivity of volatile thiols with polyphenols in a wine-model medium: Impact of oxygen, iron, and sulfur dioxide
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