Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a sauvlgnon blanc wine during bottle storage

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10261-10270

  Lopes, Paulo ^a   Silva, Maria A ^a   Pons, Alexandre ^b   Tominaga, Takatoshi ^a   Lavigne, Valérie ^b   Saucier, Cédric ^a   Darriet, Philippe ^a   Teissedre, Pierre Louis ^a   Dubourdieu, Denis ^a  

^a UMR1219 Oenologie   (France)

^b SEGUIN MOREAU France   (France)

Author keywords

Cork stoppers; Oxidation; Reduction; Sauvlgnon blanc; Screw caps; Synthetic closures

Indexed keywords

OXYGEN;

ARTICLE; CHEMISTRY; FOOD HANDLING; HUMAN; SOLUBILITY; TASTE; WINE;

FOOD HANDLING; HUMANS; OXYGEN; SOLUBILITY; TASTE; WINE;

EID: 70449125995     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9023257     Document Type: Article

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