Preservation of cabernet sauvignon grape must samples destined for chemical analysis: Addition of sodium azide, allyl isothiocyanate, octanoic acid and ethyl bromoacetate, and effect of pasteurization

Journal of Food Processing and Preservation

Volumn 31, Issue 3, 2007, Pages 345-355

  Flamini, Riccardo ^a   Vedova, Antonio Dalla ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); VITACEAE;

EID: 34248231830     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00130.x     Document Type: Article

References (13)

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8. HRAZDINA, G., PARSON, G.F. MATTICK, L.R. 1984. Physiological and biochemical events during development and maturation of grape berries. Am. J. Enol. Vitic. 35 (4 220 227.
9. LARUE, F., MURAKAMI, Y., BOIDRON, J.N. FOHR, L. 1986. First observations on the use of octanoic and decanoic acids to support SO2 in stabilizing sweet wines. Organoleptic effects. Connaiss. Vigne Vin 20, 87 95.
10. PARONETTO, L. PARONETTO, L. 1986. Ausiliari Chimici e Biologici in Enologia, p. 239, Intec Editrice, Verona, Italy.
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13. USSEGLIO-TOMASSET, L. BOSIA, P.D.A. 1982. Chiarimenti sperimentali sullo stato di saturazione del bitartrato potassico nei mosti e nei vini. Riv. Vitic. Enol. 35 (6 261 296.