Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light-Reference-Cited by-同舟云学术

Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light

Published:2014-07-09 Issue:29 Volume:62 Page:7255-7262
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cáceres-Mella Alejandro¹,Flores-Valdivia Daniela¹,Laurie V. Felipe²,López-Solís Remigio³,Peña-Neira Álvaro¹

Affiliation:

1. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santa Rosa 11315, Santiago, La Pintana, Chile

2. School of Agricultural Sciences, University of Talca, 2 Norte 685, 3460000, Talca, Chile

3. Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501467f

Reference25 articles.

1. Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

2. Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

3. The role of light, temperature and wine bottle colour on pigment enhancement in white wine

4. Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions

5. ODEPA (Oficina de Estudios y Políticas Agrarias).Boletín de vinos y pisco: producción, precios y comercioexterior 2013. URL (http://www.odepa.gob.cl) (4 November 2013) .

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