Variation of Some Fermentative Sulfur Compounds in Italian “Millesimè” Classic Sparkling Wines during Aging and Storage on Lees-Reference-Cited by-同舟云学术

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Variation of Some Fermentative Sulfur Compounds in Italian “Millesimè” Classic Sparkling Wines during Aging and Storage on Lees

Published:2010-08-12 Issue:17 Volume:58 Page:9716-9722
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fedrizzi Bruno¹²,Magno Franco¹,Finato Fabio²,Versini Giuseppe²³

Affiliation:

1. Chemical Sciences Department, University of Padova, via Marzolo 1, 35131 Padova, Italy

2. Unione Italiana Vini Soc. Coop., viale del Lavoro 8, 37135 Verona, Italy

3. Agrifood Quality Department, Agricultural Institute of San Michele all’Adige, Research Center, via Mach 1, 38010 San Michele all’Adige, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101478w

Reference40 articles.

1. Analysis of organic sulfur compounds in wine aroma

2. Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

3. Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

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1. Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties;Food Chemistry;2024-01

2. Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees;Heliyon;2023-08

3. Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines;Journal of the Science of Food and Agriculture;2023-04-21

4. Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin;Journal of Agricultural and Food Chemistry;2023-04-21

5. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives;Food Research International;2022-03

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