Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Fu, Y ^a   Lim, L T ^a   McNicholas, P D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Bag in box; FTIR; Quality; Secondary shelf life; White wine

Indexed keywords

ALDEHYDE; OXYGEN; PHENOL DERIVATIVE; SULFUR DIOXIDE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; GLYCATION; HEAT; INFRARED SPECTROSCOPY; INSTRUMENTATION; METHODOLOGY; OXIDATION REDUCTION REACTION; PERMEABILITY; PIGMENTATION; QUALITY CONTROL; TIME; WINE;

ALDEHYDES; FOOD HANDLING; FOOD PACKAGING; HOT TEMPERATURE; MAILLARD REACTION; MODELS, CHEMICAL; OXIDATION-REDUCTION; OXYGEN; PERMEABILITY; PHENOLS; PIGMENTATION; QUALITY CONTROL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SULFUR DIOXIDE; TIME FACTORS; WINE;

EID: 70349678660     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01316.x     Document Type: Article

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