Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms
Author:
Affiliation:
1. National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia
2. School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
Funder
Charles Sturt University
Wine Australia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b07021
Reference35 articles.
1. Wine oxidation
2. Oxygen Contribution to Wine Aroma Evolution during Bottle Aging
3. Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
4. The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines
5. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age
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