Effect of Screwcap and Cork Closures on SO2 Levels and Aromas in a Sauvignon Blanc Wine-Reference-Cited by-同舟云学术

Effect of Screwcap and Cork Closures on SO2 Levels and Aromas in a Sauvignon Blanc Wine

Published:2005-11-22 Issue:26 Volume:53 Page:10006-10011
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brajkovich Michael¹,Tibbits Nigel¹,Peron Guilaine¹,Lund Cynthia M.¹,Dykes Stuart I.¹,Kilmartin Paul A.¹,Nicolau Laura¹

Affiliation:

1. Kumeu River Wines, P.O. Box 24, Kumeu, New Zealand; Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand; and HortResearch, Mount Albert Research Centre, Private Bag 92169, Auckland, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0512813

Reference18 articles.

1. Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling

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