Role of carbonyl compounds in SO2 binding phenomena in musts and wines from botrytized grapes

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3413-3419

  Barbe, J C ^a   De Revel, G ^a   Joyeux, A ^a   Lonvaud Funel, A ^a   Bertrand, A ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Botrytized grapes; Carbonyl compounds; Sulfur dioxide; Wine

Indexed keywords

CARBONIC ACID; CARBONYL DERIVATIVE; DIHYDROXYACETONE; GLYOXAL; METHYLGLYOXAL; SULFUR DIOXIDE; SULFURIC ACID;

ANGIOSPERM; ARTICLE; BINDING AFFINITY; BOTRYTIS; CHEMISTRY; DRUG DETERMINATION; FERMENTATION; GRAPE; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OXIDATION; RECEPTOR BINDING; WINE;

BOTRYTIS; MAGNOLIOPHYTA; VITACEAE; VITIS SP.;

EID: 0033851484     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991359d     Document Type: Article

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