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-Reference-Cited by-同舟云学术

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

Published:2011-02-18 Issue:6 Volume:59 Page:2564-2572
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ugliano Maurizio¹,Kwiatkowski Mariola¹,Vidal Stéphane²³,Capone Dimitra¹,Siebert Tracey¹,Dieval Jean-Baptiste³,Aagaard Olav²,Waters Elizabeth J.¹

Affiliation:

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

2. Nomacorc SA, Z.I. les Plénesses, Chemin de Xhénorie 7, B-4890 Thimister-Clermont, Belgium

3. Nomacorc Oxygen Management Research Center, 2260 route du Grès, 84100 Orange, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1043585

Reference41 articles.

1. Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

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