Role of Tartaric and Malic Acids in Wine Oxidation
Author:
Affiliation:
1. 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5007402
Reference36 articles.
1. Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen
2. Influence of Microoxygenation on Reductive Sulfur Off-Odors and Color Development in a Cabernet Sauvignon Wine
3. Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure
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