New Method for Reducing the Binding Power of Sweet White Wines-Reference-Cited by-同舟云学术

New Method for Reducing the Binding Power of Sweet White Wines

Published:2008-08-29 Issue:18 Volume:56 Page:8470-8474
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blasi Mélanie¹,Barbe Jean-Christophe¹,Dubourdieu Denis¹,Deleuze Hervé¹

Affiliation:

1. Institut des Sciences Moléculaires, UMR 5255 CNRS - Université Bordeaux 1, 351 Cours de la Libération, F-33405 Talence, France; Institut des Sciences de la Vigne et du Vin, UMR 1219 Œnologie, Ecole Nationale d’Ingénieurs des Travaux Agricoles de Bordeaux, Département Agronomie and Biotechnologies, 1 Cours de Général de Gaulle, CS 40201, F-33175 Gradignan, France; and Institut des Sciences de la Vigne et du Vin, UMR 1219 Œnologie, Faculté d′Œnologie, Université Victor Ségalen Bordeaux 2, 351 cours de la...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800665e

Reference26 articles.

1. New Methodology for Removing Carbonyl Compounds from Sweet Wines

2. Blasi, M.; Deleuze, H.; Barbe, J.C.; Dubourdieu, D.; Maillard, B.;Process for extracting carbonylated compounds from a drink by liquid-solid extraction with a functionalized inert support,PatentWO2007107603, 2007.

3. Role of Carbonyl Compounds in SO2 Binding Phenomena in Musts and Wines from Botrytized Grapes

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