Open Access
| Issue |
BIO Web Conf.
Volume 9, 2017
40th World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02003 | |
| Number of page(s) | 6 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20170902003 | |
| Published online | 04 July 2017 | |
- Antoce Arina Oana, Namolosanu C. I., 2011. Rapid and precise discrimination of wines by means of an electronic nose based on gas-chromatography, Revista de Chimie 62 (6), p. 593–595 [Google Scholar]
- Antoce A. O., 2012. Influence of Maceration Enzyme Treatment on the Colour and Volatile Profile of Two Red Romanian Wines”, Revista de Chimie 63 (9), p. 859–864 [Google Scholar]
- Antoce A. O., Cojocaru G. A., 2017. Sensory profile changes induced by the antioxidant treatments of white wines – the case of glutathione, ascorbic acid and tannin treatments on Feteasca regala wines produced in normal cellar conditions, AgroLife Scientific Journal 6 (1) (sent for publication) [Google Scholar]
- Antoce O. A., Stroe M. V., Cojocaru G. A., 2015. Tentative application of an electronic nose to the study of the parentage of Romanian grape varieties Sarba and Alb Aromat, Agriculture and Agricultural Science Procedia, Elsevier 6 , p. 110–117 [CrossRef] [Google Scholar]
- Bradshaw M. P., Barril C., Clark A. C., Prenzler P. D., and Scollary G. R., 2011. Ascorbic acid: A review of its chemistry and reactivity in relation to a wine environment. Critical Reviews in Food Science and Nutrition 51 (6), 479--498 [CrossRef] [PubMed] [Google Scholar]
- Cojocaru G. A., Antoce O. A., 2016. Oxygen intake and color evolution in Sauvignon Blanc and Muscat Ottonel wines treated with ascorbic acid and glutathione, AgroLife Scientific Journal 5 (1), pp. 44–50 [Google Scholar]
- Comuzzo P., Battistutta F., Vendrame M., Páez M. S., Luisi G. and Zironi R., 2015. Antioxidant properties of different products and additives in white wine. Food Chemistry 168 , 107--114 [CrossRef] [PubMed] [Google Scholar]
- Danilewicz J. C., Seccombe J. T., Whelan J., 2008. Mechanism of Interaction of Polyphenols, Oxygen and Sulphur Dioxide in Model Wine and Wine. American Journal of Enology and Viticulture, 59 (2), 128--136 [Google Scholar]
- El Hosry L., Auezova L., Sakr A., Hajj-Moussa E., 2009. Browning susceptibility of white wine and antioxidant effect of glutathione. Int J Food Sci Technol 44 , p. 2459–2463 [Google Scholar]
- Fracassetti D., Gabrielli M., Costa C., Tomas-Barber F. A., Tirelli A., 2016. Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine, Food Control 60 , p. 606–614 [Google Scholar]
- Guerrero R. F., Cantos-Villar E., 2015. Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review, Trends in Food Science & Technology 42 (1), p. 27–43 [Google Scholar]
- Kritzinger E. C., Bauer F. F., du Toit W.J., 2013. Role of glutathione in winemaking: a review. J Agric Food Chem 6 , p. 269–277 [Google Scholar]
- Li H., Guo A., Wang H., 2008., Mechanisms of oxidative browning of wine, Food Chemistry 108 , p. 1–13 [Google Scholar]
- Melucci D., Bendini A., Tesini F., Barbieri S., Zappi A., Vichi S., Conte L., Toschi T.G., 2016. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics, Food Chemistry 204 , p. 263–273 [CrossRef] [PubMed] [Google Scholar]
- OIV, International Organisation of Vine and Wine, 2016. International code of œnological practices. OIV - 18, rue d'Aguesseau - 75008 Paris, http://www.oiv.int/public/medias/2696/code-2016-en.pdf, retrieved on January 2017 [Google Scholar]
- Panero L., Motta S., Petrozziello M., Guaita M. and Bosso A., 2015. Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines. European Food Research Technology 240 , 345--356 [CrossRef] [Google Scholar]
- Peng Q., Tian R., Chen F., Li B., Gao H., 2015. Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods, Food Chemistry 178 , p. 301–305 [CrossRef] [PubMed] [Google Scholar]
- Piano F., Petrozziello M., Vaudano E., Bonello F., Ferreira V., Zapata J., HernándezOrte P., 2014. Aroma compounds and sensory characteristics of Arneis Terre Alfieri DOC wines: the concentration of polyfunctional thiols and their evolution in relation to different ageing conditions, Eur Food Res Technol 239 , p. 267–277 [Google Scholar]
- Sonni F., Chinnici F., Natali N., Riponi C., 2011a. Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines, Food Chemistry [Google Scholar]
- Sonni F., Moore E. G., Clark A. C., Chinnici F., Riponi C. and Scollary G. R., 2011b. Impact of glutathione on the formation of methylmethine-and carboxymethine-bridged (+)-catechin dimers in a model wine system. Journal of Agricultural and Food Chemistry 59 (13), 7410–7418 [Google Scholar]
- Webber V., Dutra S. V., Spinelli F. R., Marcon A. R., Carnieli G. J. and Vanderlinde R., 2014. Effect of glutathione addition in sparkling wine. Food Chemistry 159 , 391--398 [CrossRef] [PubMed] [Google Scholar]
- Webber V., Dutra S. V., Spinelli F. R., Carnieli G. J., Cardozo A. and Vanderlinde R., 2017. Effect of glutathione during bottle storage of sparkling wine, Food Chemistry 216 , p. 254–259 [CrossRef] [PubMed] [Google Scholar]
- Wegmann-Herr P., Berner M., Dickescheid C., Wallbrunn C., Nickolaus P., Durner D., 2015. Influence of ascorbic acid, sulphur dioxide and glutathione on oxidation product formation in wine-like system, BIO Web of Conferences 5, 02005; http://dx.doi.org/10.1051/bioconf/20150502005. 129, p. 1193–1200 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.