Wine closure on volatile sulfur and aroma development during postbottle aging

被引：0
|
作者：
Zhang, Xue [1 ]
Qian, Michael [1 ]
机构：
[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2008年 / 59卷 / 03期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
下载
收藏
页码：337A / 337A
页数：1
相关论文
共 50 条
  • [21] Modulation of volatile sulfur compounds by wine yeast
    J. H. Swiegers
    I. S. Pretorius
    Applied Microbiology and Biotechnology, 2007, 74 : 954 - 960
  • [22] Modulation of volatile sulfur compounds by wine yeast
    Swiegers, J. H.
    Pretorius, I. S.
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2007, 74 (05) : 954 - 960
  • [23] Contribution of volatile sulfur compounds to the aroma of roasted garlic
    Cadwallader, Keith R.
    Brisske, Laura K.
    Mirarefi, Samira
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2009, 238 : 306 - 306
  • [24] Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine
    Zhang, Xinyi
    Kontoudakis, Nikolaos
    Blackman, John W.
    Clark, Andrew C.
    BEVERAGES, 2019, 5 (04):
  • [25] New Insights into the Chemistry Involved in Aroma Development during Wine Bottle Aging: Slow Redox Processes and Chemical Equilibrium Shifts
    Ferreira, V.
    Bueno, M.
    Franco-Luesma, E.
    ADVANCES IN WINE RESEARCH, 2015, 1203 : 275 - 289
  • [26] Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process
    Chen, Kai
    Han, Shun-Yu
    Li, Min
    Sheng, Wen-Jun
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (01)
  • [27] Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: An analytical study
    Jarauta, I
    Cacho, J
    Ferreira, V
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (10) : 4166 - 4177
  • [28] The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine
    Spillman, PJ
    Sefton, MA
    Gawel, R
    AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2004, 10 (03) : 227 - 235
  • [29] Development of free fatty acids and volatile sulfur compounds during cheddar cheese aging under commercial conditions
    Qian, Michael C.
    Lemus, Freddy
    Qian, Yanping L.
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2013, 246
  • [30] Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
    Swiegers, Jan H.
    Capone, Dimitra L.
    Pardon, Kevin H.
    Elsey, Gordon M.
    Sefton, Mark A.
    Francis, I. Leigh
    Pretorius, Isak S.
    YEAST, 2007, 24 (07) : 561 - 574
12345