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 …
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 …
[图书][B] Wine tasting: a professional handbook
RS Jackson - 2022 - books.google.com
Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …
behind tasting, including insights on physiological, psychological and physicochemical …
Oxygen contribution to wine aroma evolution during bottle aging
M Ugliano - Journal of agricultural and food chemistry, 2013 - ACS Publications
Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …
the degree of oxygen exposure in the bottle. This review discusses the involvement of …
Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages–A review
B Plutowska, W Wardencki - Food chemistry, 2008 - Elsevier
In recent years, intensive studies have been carried out regarding the sensory activity of the
individual components of the odours of various alcoholic beverages and the dependence …
individual components of the odours of various alcoholic beverages and the dependence …
Ascorbic acid: A review of its chemistry and reactivity in relation to a wine environment
Extensive reviews of research are available on the use of ascorbic acid, and its consequent
degradation pathways, in physiological conditions or food matrices. However, very little …
degradation pathways, in physiological conditions or food matrices. However, very little …
Oxygen in must and wine: A review
WJ Du Toit, J Marais, IS Pretorius… - South African Journal of …, 2006 - journals.ac.za
Oxygen can play an important role during the winemaking process. It can influence the
composition and quality of the must and wine. Phenolic compounds are the main substrates …
composition and quality of the must and wine. Phenolic compounds are the main substrates …
Olfactory perceptual stability and discrimination
DC Barnes, RD Hofacer, AR Zaman, RL Rennaker… - Nature …, 2008 - nature.com
No two roses smell exactly alike, but our brain accurately bundles these variations into a
single percept'rose'. We found that ensembles of rat olfactory bulb neurons decorrelate …
single percept'rose'. We found that ensembles of rat olfactory bulb neurons decorrelate …
A method to quantify quinone reaction rates with wine relevant nucleophiles: A key to the understanding of oxidative loss of varietal thiols
M Nikolantonaki, AL Waterhouse - Journal of Agricultural and …, 2012 - ACS Publications
Quinones are key reactive electrophilic oxidation intermediates in wine. To address this
question, the model 4-methyl-1, 2-benzoquinone was prepared to study how it reacts with …
question, the model 4-methyl-1, 2-benzoquinone was prepared to study how it reacts with …