sulfite
- You have accessRestricted accessToward Understanding the Mechanism of Wine OxidationJohn C. DanilewiczAm J Enol Vitic. 2021 72: 338-345 ; DOI: 10.5344/ajev.2021.21008John C. Danilewicz1Private laboratory. 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
- You have accessRestricted accessCabernet Sauvignon Aging Stability Altered by MicrooxygenationAngelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. WaterhouseAm J Enol Vitic. 2019 70: 323-331 ; DOI: 10.5344/ajev.2019.18061Angelita Gambuti1Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyLuigi Picariello1Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyLuigi Moio2Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, ItalyAndrew L. Waterhouse1Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessReaction Mechanisms of Oxygen and Sulfite in Red WineJohn C. Danilewicz, Matthew J. StandingAm J Enol Vitic. 2018 69: 189-195 ; DOI: 10.5344/ajev.2018.17095John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF. UKMatthew J. Standing144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF. UK144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF. UK
- You have accessRestricted accessSulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine OxidationAndrew L. Waterhouse, Scott Frost, Maurizio Ugliano, Annegret R. Cantu, Bruce L. Currie, Mauri Anderson, Alexander W. Chassy, Stéphane Vidal, Jean-Baptiste Diéval, Olav Aagaard, Hildegarde HeymannAm J Enol Vitic. 2016 67: 449-459 ; DOI: 10.5344/ajev.2016.16006Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616Scott Frost1Department of Viticulture and Enology, University of California, Davis, CA 95616Maurizio Ugliano2Department of Biotechnology, University of Verona, Ca’ Vignal 1, Strada Le Grazie 15 37134 Verona, ItalyAnnegret R. Cantu1Department of Viticulture and Enology, University of California, Davis, CA 95616Bruce L. Currie1Department of Viticulture and Enology, University of California, Davis, CA 95616Mauri Anderson1Department of Viticulture and Enology, University of California, Davis, CA 95616Alexander W. Chassy1Department of Viticulture and Enology, University of California, Davis, CA 95616Stéphane Vidal3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.Jean-Baptiste Diéval3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.Olav Aagaard3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessReaction of Oxygen and Sulfite in WineJohn C. DanilewiczAm J Enol Vitic. 2016 67: 13-17 ; DOI: 10.5344/ajev.2015.15069John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
- You have accessRestricted accessKey Factors Affecting Radical Formation in Wine Studied by Spin Trapping and EPR SpectroscopyRyan J. Elias, Mogens L. Andersen, Leif H. Skibsted, Andrew L. WaterhouseAm J Enol Vitic. 2009 60: 471-476 ; DOI: 10.5344/ajev.2009.60.4.471Ryan J. Elias1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.Mogens L. Andersen1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.Leif H. Skibsted1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.Andrew L. Waterhouse1Assistant professor of Food Chemistry, Department of Food Science, 336 Food Science Building, Pennsylvania State University, University Park, PA 16802; 2Associate professor of Food Chemistry, 3Professor of Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark; and 4Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA 95616.
- You have accessRestricted accessConsiderations for the Use of Yeast and Bacterial Starter Cultures: SO2 and Timing of InoculationThomas Henick-Kling, Yun Hee ParkAm J Enol Vitic. 1994 45: 464-469 ; DOI: 10.5344/ajev.1994.45.4.464Thomas Henick-KlingCornell University, Dept. of Food Science & Technology, New York State Agricultural Experiment Station, Geneva, NY 14456, USA
- You have accessRestricted accessComparison of Pre- and Post-Fermentation Ultrafiltration on the Characteristics of Sulfited and Non-Sulfited White WinesC. A. Sims, R. P. Bates, R. P. JohnsonAm J Enol Vitic. 1990 41: 182-185 ; DOI: 10.5344/ajev.1990.41.2.182C. A. SimsFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611.R. P. BatesFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611.R. P. JohnsonFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611.