Literature DB >> 29735086

Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.

María-Pilar Sáenz-Navajas1, Charlie Henschen2, Annegret Cantu2, Aude A Watrelot2, Andrew L Waterhouse3.   

Abstract

Entities:  

Keywords:  Microoxygenation; SO(2); Sensory analysis; Tannin; Wine; Yeast

Mesh：

Substances：

Year:  2018        PMID： 29735086     DOI： 10.1016/j.foodres.2018.03.081

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


× No keyword cloud information.
  3 in total

Review 1.  Prevalence and Management of Alkyl-Methoxypyrazines in a Changing Climate: Viticultural and Oenological Considerations.

Authors:  Gary J Pickering; Jim Willwerth; Andreea Botezatu; Margaret Thibodeau
Journal:  Biomolecules       Date:  2021-10-15

2.  Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine.

Authors:  Lingmin Dai; Yuhang Sun; Muqing Liu; Xiaoqian Cui; Jiaqi Wang; Jiming Li; Guomin Han
Journal:  Molecules       Date:  2022-10-08       Impact factor: 4.927

3.  Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds.

Authors:  Tomasz Tarko; Aleksandra Duda-Chodak; Paweł Sroka; Magdalena Januszek
Journal:  Biomolecules       Date:  2020-06-10
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.