Glyoxal/glycolaldehyde: A redox system involved in malolactic fermentation of wine

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 8, 2003, Pages 2300-2303

  Flamini, Riccardo ^a   Dalla Vedova, Antonio ^a  

^a Ist Sperimentale per la Viticoltura   (Italy)

Author keywords

(+) catechin browning; GC MS; Glycolaldehyde; Glyoxal; Malolactic fermentation of wine; PFBOA (O (2,3,4,5,6 pentafluorobenzyl) hydroxylamine)

Indexed keywords

ALDEHYDE; ASCORBIC ACID; CARBONYL DERIVATIVE; GLYOXAL;

ABSORPTION SPECTROSCOPY; ARTICLE; BACTERIUM CULTURE; CONCENTRATION (PARAMETERS); FERMENTED PRODUCT; GAS CHROMATOGRAPHY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INOCULATION; OENOCOCCUS; OXIDATION REDUCTION REACTION; SYNTHESIS; WINE;

CATECHIN; FERMENTATION; GLYOXAL; LACTIC ACID; MAILLARD REACTION; MALATES; OXIDATION-REDUCTION; SOLUTIONS; STERILIZATION; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS; OENOCOCCUS OENI;

EID: 0037427273     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020639h     Document Type: Article

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