Cosorption of sulfur dioxide and water on cork

Cosorption of sulfur dioxide and water on cork

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Lequin, Sonia, Chassagne, David, Karbowiak, Thomas, Bellat, Jean-Pierre
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 63, no. 1 (2012), p. 127-131
Materias:	Enología Industria del vino Vinos Corcho Dióxido de azufre Agua Colorimetría
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Adding sulfur dioxide. When to, when not to, how much to...
por: Cottrell, Tom

The role of corks in oxidative spoilage of white wines
por: WATERS, E.J.

A comparison el three methods for determining total sulfur dioxide in white wine
por: WILLIAMS, D.J.

Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose-dependent fashion

Influence of sulfur dioxide on the formation of Aldehydes in white wine
por: Frivik, Siss K.

Sulfur dioxide and glutathione alter the outcome of microoxygenation

Mechanism of interaction of plyphenols, oxygen, and sulfur dioxide in model wine and wine
por: Danilewicz, John C.

Cork producers clean up their act
por: Franson, Paul

Color of riesling and vidal wines asaffected by bentonite, cufex, and sulfur dioxide juice treatments
por: Main, G. L.

Impact of dissolved oxygen ar bottling on sulfur dioxide and sensory properties of a Riesling wine

Resistence to sulfur dioxide of malolactic strains of Leuconostoc oenos and Lactobacillus sp. isolated from wines
por: DELFINI, C.

A study on the sulphur concentration and sensory properties of wine in bottles with cork and glass stoppers

Wine yeast inhibition by sulfur dioxide a comparison of culture-dependent and independent methods
por: Cocolin, Luca

Kinetics of oxygen ingress into wine bottles closed with natural cork stoppers of different qualities

Origin and fate of 2,4,6-trichloroanisole in cork bark and wine corks
por: Simpson, Robert F.

Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione
por: Roussis, Ioannis G.

Sulfur dioxide analysis by aspiration oxidation - how not to blow your results!
por: Vallesi, Marco

Properties and use of sulphur dioxide
por: USSEGLIO-TOMASSET, L.

Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine

A word on cork storage in the winery - reducing the risk of cork taint
por: Wiley, Sonya

SOBRE el efecto, ante el nivel de SO2 total y sobre la quiebra oxidásica, producido por ampliación de azufre elemental al vino

Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system Central role of iron and copper
por: Danilewicz, John C.

Influence of sulfur dioxide additions at harvest on polyphenols, C6-compounds, and varietal thiols in Sauvignon blanc

Saccharomyces cerevisiae strains AWRI 838, Lalvin EC lll8 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations
por: Eglinton, J. M.

Absorption of chloroanisoles from wine by corks and by other materials
por: Capone, D. L.

Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide

¿Qué sabemos del SO2?
por: BLOUIN, J.

Comparación de cuatro métodos para la determinación de SO2 en vinos
por: Huerta Díaz, M.D.

Wine absorption by cork stoppers

Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines

Sulphur dioxide combinations in sweet wines mede from botrytised grapes
por: BERTRAND, A.

Radiotracer studies on the uptake and retention (conversion) of S-sulfur dioxide in table grapes
por: LAGUNAS SOLAR, Manuel

A headspace gas detection tube method to measure SO2 in wine wothout disrupting SO2 equilibria
por: Coelho, Jussara M.

Evidence for sulfur volatile products adsorption by yeast lees
por: Palacios, S.

Phenolic compounds in cork used for production of wine stoppers as affected by storage and boiling of cork slabs
por: MAZZOLENI, V.

Nouveau procédé d'utilisation du dioxyde de soufre à l'embouteillage
por: DELFINI, C.

Sobre el nivel de SO2 total en vinificación
por: Ruiz Hernández, Manuel

The analysis of 2,4,6- trichloroanisole and other chloroanisoles in tainted wines and corks
por: Pollnitz, Alan P.

The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts
por: GIUDICI, P.

Bis (2-Hydroxyethyl) disulfide, a new sulfur compound found in wine. Its influence in wine aroma
por: Beloqui, A. Anocibar