141 related articles for article (PubMed ID: 33387833)
1. Microanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in wines.
Giménez-Gómez P; Gutiérrez-Capitán M; Ríos JM; Capdevila F; Puig-Pujol A; Jiménez-Jorquera C
Food Chem; 2021 Jun; 346():128891. PubMed ID: 33387833
[TBL] [Abstract][Full Text] [Related]
2. Analysis of free and total sulfur dioxide in wine by using a gas-diffusion analytical system with pH detection.
Giménez-Gómez P; Gutiérrez-Capitán M; Puig-Pujol A; Capdevila F; Muñoz S; Tobeña A; Miró A; Jiménez-Jorquera C
Food Chem; 2017 Aug; 228():518-525. PubMed ID: 28317758
[TBL] [Abstract][Full Text] [Related]
3. Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
Vilela-Moura A; Schuller D; Mendes-Faia A; Côrte-Real M
Appl Microbiol Biotechnol; 2010 Jul; 87(4):1317-26. PubMed ID: 20390413
[TBL] [Abstract][Full Text] [Related]
4. Extraction and quantification of SO2 content in wines using a hollow fiber contactor.
Plaza A; Romero J; Silva W; Morales E; Torres A; Aguirre MJ
Food Sci Technol Int; 2014 Oct; 20(7):501-10. PubMed ID: 23897976
[TBL] [Abstract][Full Text] [Related]
5. On-line pervaporation-capillary electrophoresis for the determination of volatile acidity and free sulfur dioxide in wines.
Ruiz-Jiménez J; Luque de Castro MD
Electrophoresis; 2005 Jun; 26(11):2231-8. PubMed ID: 15880611
[TBL] [Abstract][Full Text] [Related]
6. High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.
Santos MC; Nunes C; Rocha MA; Rodrigues A; Rocha SM; Saraiva JA; Coimbra MA
Food Chem; 2015 Dec; 188():406-14. PubMed ID: 26041211
[TBL] [Abstract][Full Text] [Related]
7. Development of a gas diffusion multicommuted flow injection system for the determination of sulfur dioxide in wines, comparing malachite green and pararosaniline chemistries.
Oliveira SM; Lopes TI; Tóth IV; Rangel AO
J Agric Food Chem; 2009 May; 57(9):3415-22. PubMed ID: 19309149
[TBL] [Abstract][Full Text] [Related]
8. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.
Raposo R; Ruiz-Moreno MJ; Garde-Cerdán T; Puertas B; Moreno-Rojas JM; Gonzalo-Diago A; Guerrero RF; Ortiz V; Cantos-Villar E
Food Chem; 2016 Feb; 192():25-33. PubMed ID: 26304316
[TBL] [Abstract][Full Text] [Related]
9. The impact of SO
Arapitsas P; Guella G; Mattivi F
Sci Rep; 2018 Jan; 8(1):858. PubMed ID: 29339827
[TBL] [Abstract][Full Text] [Related]
10. Selective methods for polyphenols and sulphur dioxide determination in wines.
García-Guzmán JJ; Hernández-Artiga MP; Palacios-Ponce de León L; Bellido-Milla D
Food Chem; 2015 Sep; 182():47-54. PubMed ID: 25842307
[TBL] [Abstract][Full Text] [Related]
11. Determination of sulfur dioxide in wines and beverages by flow injection analysis with reductive amperometric detection and electrolytic cleanup.
Cardwell TJ; Cattrall RW; Chen GN; Scollary GR; Hamilton IA
J AOAC Int; 1993; 76(6):1389-93. PubMed ID: 8286980
[TBL] [Abstract][Full Text] [Related]
12. Optical sensor for sulfur dioxide determination in wines.
Silva KR; Raimundo IM; Gimenez IF; Alves OL
J Agric Food Chem; 2006 Nov; 54(23):8697-701. PubMed ID: 17090109
[TBL] [Abstract][Full Text] [Related]
13. Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy.
Mandrile L; Cagnasso I; Berta L; Giovannozzi AM; Petrozziello M; Pellegrino F; Asproudi A; Durbiano F; Rossi AM
Food Chem; 2020 Oct; 326():127009. PubMed ID: 32438230
[TBL] [Abstract][Full Text] [Related]
14. Determination of sulfur dioxide in grapes and wines.
Ough CS
J Assoc Off Anal Chem; 1986; 69(1):5-7. PubMed ID: 3949701
[TBL] [Abstract][Full Text] [Related]
15. Changes in the sotolon content of dry white wines during barrel and bottle aging.
Lavigne V; Pons A; Darriet P; Dubourdieu D
J Agric Food Chem; 2008 Apr; 56(8):2688-93. PubMed ID: 18373351
[TBL] [Abstract][Full Text] [Related]
16. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.
Vilela-Moura A; Schuller D; Falco V; Mendes-Faia A; Côrte-Real M
Int J Food Microbiol; 2010 Jul; 141(3):165-72. PubMed ID: 20626097
[TBL] [Abstract][Full Text] [Related]
17. Determination of sulfur dioxide in wine using headspace gas chromatography and electron capture detection.
Aberl A; Coelhan M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(2):226-33. PubMed ID: 23176364
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality.
Raposo R; Chinnici F; Ruiz-Moreno MJ; Puertas B; Cuevas FJ; Carbú M; Guerrero RF; Ortíz-Somovilla V; Moreno-Rojas JM; Cantos-Villar E
Food Chem; 2018 Mar; 243():453-460. PubMed ID: 29146365
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
