Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage-Reference-Cited by-同舟云学术

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Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

Published:2009-11-11 Issue:21 Volume:57 Page:10261-10270
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lopes Paulo,Silva Maria A.,Pons Alexandre,Tominaga Takatoshi,Lavigne Valérie,Saucier Cédric,Darriet Philippe,Teissedre Pierre-Louis,Dubourdieu Denis

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9023257

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