Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage-Reference-Cited by-同舟云学术

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Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage

Published:2012-01 Issue: Volume: Page:189-200
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
Short-container-title:

Author:

Ugliano Maurizio¹²³,Henschke Paul A.¹²³,Waters Elizabeth J.¹²³

Affiliation:

1. Nomacorc SA, Domaine de Donadille, Av. Yves Cazeaux, Rodilhan, France

2. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia

3. Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2012-1104.ch012

Reference22 articles.

1. Analysis of organic sulfur compounds in wine aroma

2. Modulation of volatile sulfur compounds by wine yeast

3. Volatile and Color Composition of Young and Model-Aged Shiraz Wines As Affected by Diammonium Phosphate Supplementation Before Alcoholic Fermentation

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

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thiols and Related Sulfur Compounds;Understanding Wine Chemistry;2024-05-24

2. Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium;Food Microbiology;2023-02

3. Thiols and Related Sulfur Compounds;Understanding Wine Chemistry;2016-06-17

4. Oxygen Contribution to Wine Aroma Evolution during Bottle Aging;Journal of Agricultural and Food Chemistry;2013-06-21

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