메뉴 건너뛰기




Volumn 40, Issue 1, 2006, Pages 35-45

Monitoring of oxygen in the gas and liquid phases of bottles of wine at bottling and during storage

Author keywords

Bottle; Headspace; Oxygen; Polarographic probe; Wine

Indexed keywords


EID: 33845771661     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (23)

References (20)
  • 2
    • 33644480107 scopus 로고    scopus 로고
    • Ossigeno e imbottigliamento: Determinazioni sperimentali del tenore di ossigeno nei vini e tecnologie di riempimento
    • Istituto di Enologia e Ingegneria Alimentare Piacenza, Chiriotti editori SPA 48 pp.
    • BERTA P., SPERTINO M., VALLINI E., 1999. Ossigeno e imbottigliamento: determinazioni sperimentali del tenore di ossigeno nei vini e tecnologie di riempimento, 31-40. In: Atti della Giornata di studio Ossigeno e vino, Istituto di Enologia e Ingegneria Alimentare Piacenza, Chiriotti editori SPA 48 pp.
    • (1999) Atti della Giornata di Studio Ossigeno e Vino , pp. 31-40
    • Berta, P.1    Spertino, M.2    Vallini, E.3
  • 5
    • 0022010220 scopus 로고
    • Measurement of oxygen, nitrogen, and carbon dioxide in beverage headspace
    • COOK J.M., KARELITZ R.L., DALSIS D.E., 1985. Measurement of oxygen, nitrogen, and carbon dioxide in beverage headspace. J. chromatogr. sci., 23, 57-63.
    • (1985) J. Chromatogr. Sci. , vol.23 , pp. 57-63
    • Cook, J.M.1    Karelitz, R.L.2    Dalsis, D.E.3
  • 6
    • 0036097873 scopus 로고    scopus 로고
    • Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants
    • ESCUDERO A., ASENSIO E., CACHO J., FERREIRA V., 2002. Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants. Food Chem., 77, 325-331.
    • (2002) Food Chem. , vol.77 , pp. 325-331
    • Escudero, A.1    Asensio, E.2    Cacho, J.3    Ferreira, V.4
  • 7
    • 33845806214 scopus 로고    scopus 로고
    • Risultati delle misure dell'ossigeno durante la conservazione ed il condizionamento dei vini
    • FERRARINI R., D'ANDREA E., 2001. Risultati delle misure dell'ossigeno durante la conservazione ed il condizionamento dei vini. Industrie de la Bevande, 173, 30, 259-261.
    • (2001) Industrie de la Bevande , vol.173 , Issue.30 , pp. 259-261
    • Ferrarini, R.1    D'Andrea, E.2
  • 8
    • 0037048741 scopus 로고    scopus 로고
    • Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters
    • FERREIRA A.C.S., GUESDES DE PINHO P., RODRIGUES P., HOGG T., 2002. Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. J. Agric. Food Chem., 50, 5919-5924.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 5919-5924
    • Ferreira, A.C.S.1    Guesdes De Pinho, P.2    Rodrigues, P.3    Hogg, T.4
  • 12
    • 33845724936 scopus 로고    scopus 로고
    • Tables of oxygen concentrations (ppm) in water-saturated air various barometric pressures and temperatures
    • Hach Ultra Analytics, Switzerland
    • ORBISPHÈRE, 2004. Tables of oxygen concentrations (ppm) in water-saturated air various barometric pressures and temperatures. Manual of instructions 3600 gaz analyser, Hach Ultra Analytics, Switzerland.
    • (2004) Manual of Instructions 3600 Gaz Analyser
    • Orbisphère1
  • 14
    • 33845788518 scopus 로고    scopus 로고
    • Perméabilité gazeuse de différents obturateurs
    • SANCHEZ J., ARACIL J.M., 1998. Perméabilité gazeuse de différents obturateurs. Bulletin OIV, 71, 805-806.
    • (1998) Bulletin OIV , vol.71 , pp. 805-806
    • Sanchez, J.1    Aracil, J.M.2
  • 15
    • 1542393443 scopus 로고    scopus 로고
    • Evaluation of the performance of synthetic and cork stoppers up to 24 months post-bottling
    • SILVA A., LAMBRI M., DE FAVERI M.D., 2003. Evaluation of the performance of synthetic and cork stoppers up to 24 months post-bottling. Eur. Food Res Technol, 216, 529-534.
    • (2003) Eur. Food Res Technol , vol.216 , pp. 529-534
    • Silva, A.1    Lambri, M.2    De Faveri, M.D.3
  • 16
    • 0002789825 scopus 로고
    • Oxygen with phenols and related reactions in musts, wines and model systems: Observations and practical implications
    • SINGLETON V.L., 1987. Oxygen with phenols and related reactions in musts, wines and model systems: observations and practical implications. Am J. Enol. Vitic., 38, 69-77.
    • (1987) Am. J. Enol. Vitic. , vol.38 , pp. 69-77
    • Singleton, V.L.1
  • 18
    • 33845765000 scopus 로고    scopus 로고
    • Capsules de tirage à joints synthétiques: Des fournitures très importantes
    • VALADE M., TRIBAUT-SOHIER I., 2001. Capsules de tirage à joints synthétiques: des fournitures très importantes. Le Vigneron Champenois, n° 11, 50-77.
    • (2001) Le Vigneron Champenois , vol.11 , pp. 50-77
    • Valade, M.1    Tribaut-Sohier, I.2
  • 20
    • 23444450439 scopus 로고    scopus 로고
    • Comparison of methods for measuring oxygen in the headspace of a bottle of wine
    • VIDAL J.C., TOITOT C., BOULET J.C., MOUTOUNET M., 2004b. Comparison of methods for measuring oxygen in the headspace of a bottle of wine. J. Int. Sci. Vigne Vin, 38, n°3, 191-200.
    • (2004) J. Int. Sci. Vigne Vin , vol.38 , Issue.3 , pp. 191-200
    • Vidal, J.C.1    Toitot, C.2    Boulet, J.C.3    Moutounet, M.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.