Organic acid metabolism and the impact of fermentation practices on wine acidity: A review
The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …
Oxidation mechanisms occurring in wines
CM Oliveira, ACS Ferreira, V De Freitas… - Food Research …, 2011 - Elsevier
The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …
[图书][B] Food packaging and shelf life: a practical guide
GL Robertson - 2009 - taylorfrancis.com
The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …
are sold in an unpackaged state. With an increasing focus on sustainability and cost …
Alternative Methods to SO2 for Microbiological Stabilization of Wine
MT Lisanti, G Blaiotta, C Nioi… - … Reviews in Food Science …, 2019 - Wiley Online Library
The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …
and microbiological stability. In spite of these undeniable advantages, in the last two …
Mechanisms of oxidative browning of wine
H Li, A Guo, H Wang - Food chemistry, 2008 - Elsevier
Oxidative browning is a long-standing problem in winemaking and sulphur dioxide is the
generally used antioxidant to control wine browning. However, concerns over its ability to …
generally used antioxidant to control wine browning. However, concerns over its ability to …
Role of glutathione in winemaking: a review
EC Kritzinger, FF Bauer, WJ Du Toit - Journal of agricultural and …, 2013 - ACS Publications
Glutathione is an important constituent of grapes, must, and wine. However, to date, no
review has provided an integrated view of the role of this compound in wine-related systems …
review has provided an integrated view of the role of this compound in wine-related systems …
Mechanism of interaction of polyphenols, oxygen, and sulfur dioxide in model wine and wine
JC Danilewicz, JT Seccombe… - American journal of …, 2008 - Am Soc Enol Viticulture
The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a
model wine containing catalytic concentrations of iron and copper in order to provide further …
model wine containing catalytic concentrations of iron and copper in order to provide further …
A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
C Coetzee, WJ du Toit - Food Research International, 2012 - Elsevier
Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …
A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry
E Gómez-Plaza, M Cano-López - Food Chemistry, 2011 - Elsevier
Micro-oxygenation is the process of deliberately introducing minute, measured amounts of
oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and …
oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and …
Oenological tannins: A review
A Versari, W Du Toit… - Australian Journal of Grape …, 2013 - Wiley Online Library
This review is a state‐of‐the‐art summary of current literature on the commercial oenological
tannins that are often added to wine. These tannins can come from different origins, which …
tannins that are often added to wine. These tannins can come from different origins, which …