Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging-Reference-Cited by-同舟云学术

Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging

Published:2014-01-30 Issue:6 Volume:62 Page:1373-1383
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rodríguez-Bencomo Juan José¹,Andújar-Ortiz Inmaculada¹,Moreno-Arribas M. Victoria¹,Simó Carolina¹,González Javier²,Chana Antonio²,Dávalos Juan²,Pozo-Bayón M. Ángeles¹

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, Spain

2. Instituto de Quı́mica-Fı́sica Rocasolano (CSIC), C/Serrano 119, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402866q

Reference42 articles.

1. Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

2. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

3. Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

4. Wine Features Related to Safety and Consumer Health: An Integrated Perspective

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