187 related articles for article (PubMed ID: 33289562)
1. Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments.
Ji J; Henschen CW; Nguyen TH; Ma L; Waterhouse AL
J Agric Food Chem; 2020 Dec; 68(51):15216-15227. PubMed ID: 33289562
[TBL] [Abstract][Full Text] [Related]
2. Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production.
Han G; Webb MR; Richter C; Parsons J; Waterhouse AL
J Sci Food Agric; 2017 Aug; 97(11):3847-3854. PubMed ID: 28182290
[TBL] [Abstract][Full Text] [Related]
3. Acetaldehyde reactions during wine bottle storage.
Han G; Webb MR; Waterhouse AL
Food Chem; 2019 Aug; 290():208-215. PubMed ID: 31000039
[TBL] [Abstract][Full Text] [Related]
4. Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response.
Picariello L; Slaghenaufi D; Ugliano M
J Sci Food Agric; 2020 Apr; 100(6):2522-2533. PubMed ID: 31960975
[TBL] [Abstract][Full Text] [Related]
5. Micro-oxygenation of red wine: techniques, applications, and outcomes.
Schmidtke LM; Clark AC; Scollary GR
Crit Rev Food Sci Nutr; 2011 Feb; 51(2):115-31. PubMed ID: 21328108
[TBL] [Abstract][Full Text] [Related]
6. Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must.
Li E; Mira de Orduña R
J Ind Microbiol Biotechnol; 2017 Feb; 44(2):229-236. PubMed ID: 27896529
[TBL] [Abstract][Full Text] [Related]
7. Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
Han G; Ugliano M; Currie B; Vidal S; Diéval JB; Waterhouse AL
J Sci Food Agric; 2015 Jan; 95(1):36-43. PubMed ID: 24737051
[TBL] [Abstract][Full Text] [Related]
8. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO
Marchante L; Mena A; Izquierdo-Cañas PM; García-Romero E; Pérez-Coello MS; Díaz-Maroto MC
J Sci Food Agric; 2021 Feb; 101(3):1143-1149. PubMed ID: 32789849
[TBL] [Abstract][Full Text] [Related]
9. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
Li SY; Duan CQ
Crit Rev Food Sci Nutr; 2019; 59(12):1840-1867. PubMed ID: 29381384
[TBL] [Abstract][Full Text] [Related]
10. Oxygen and SO
Carrascón V; Bueno M; Fernandez-Zurbano P; Ferreira V
J Agric Food Chem; 2017 Nov; 65(43):9488-9495. PubMed ID: 28965399
[TBL] [Abstract][Full Text] [Related]
11. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.
Ferreira V; Carrascon V; Bueno M; Ugliano M; Fernandez-Zurbano P
J Agric Food Chem; 2015 Dec; 63(51):10928-37. PubMed ID: 26654524
[TBL] [Abstract][Full Text] [Related]
12. Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.
Sáenz-Navajas MP; Henschen C; Cantu A; Watrelot AA; Waterhouse AL
Food Res Int; 2018 Jun; 108():505-515. PubMed ID: 29735086
[No Abstract] [Full Text] [Related]
13. Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts.
Carrascon V; Fernandez-Zurbano P; Bueno M; Ferreira V
J Agric Food Chem; 2015 Dec; 63(51):10938-47. PubMed ID: 26646423
[TBL] [Abstract][Full Text] [Related]
14. Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.
Osborne JP; Dubé Morneau A; Mira de Orduña R
J Appl Microbiol; 2006 Aug; 101(2):474-9. PubMed ID: 16882156
[TBL] [Abstract][Full Text] [Related]
15. Monitoring acetaldehyde concentrations during micro-oxygenation of red wine by headspace solid-phase microextraction with on-fiber derivatization.
Carlton WK; Gump B; Fugelsang K; Hasson AS
J Agric Food Chem; 2007 Jul; 55(14):5620-5. PubMed ID: 17567026
[TBL] [Abstract][Full Text] [Related]
16. Microoxidation in wine production.
Kilmartin PA
Adv Food Nutr Res; 2010; 61():149-86. PubMed ID: 21092904
[TBL] [Abstract][Full Text] [Related]
17. Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.
Tachtalidou S; Sok N; Denat F; Noret L; Schmit-Kopplin P; Nikolantonaki M; Gougeon RD
Food Chem; 2022 Mar; 373(Pt B):131679. PubMed ID: 34865920
[TBL] [Abstract][Full Text] [Related]
18. Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of
Dai L; Sun Y; Liu M; Cui X; Wang J; Li J; Han G
Molecules; 2022 Oct; 27(19):. PubMed ID: 36235228
[TBL] [Abstract][Full Text] [Related]
19. Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation.
Sheridan MK; Elias RJ
Food Chem; 2015 Jun; 177():17-22. PubMed ID: 25660852
[TBL] [Abstract][Full Text] [Related]
20. Acetaldehyde metabolism by wine lactic acid bacteria.
Osborne JP; Mira de Orduña R; Pilone GJ; Liu SQ
FEMS Microbiol Lett; 2000 Oct; 191(1):51-5. PubMed ID: 11004399
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
