sulfur dioxide
- You have accessRestricted accessAroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur DioxideOlga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. KilmartinAm J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022Olga Makhotkina1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandLeandro D. Araujo1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandKen Olejar1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandMandy Herbst-Johnstone1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandBruno Fedrizzi1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandPaul A. Kilmartin1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
- You have accessRestricted accessReactions Involving Iron in Mediating Catechol Oxidation in Model WineJohn C. DanilewiczAm J Enol Vitic. 2013 64: 316-324 ; DOI: 10.5344/ajev.2013.12137John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
- You have accessRestricted accessSimplified Method for Free SO2 Measurement Using Gas Detection TubesZachary Pegram, Misha T. Kwasniewski, Gavin L. SacksAm J Enol Vitic. 2013 64: 405-410 ; DOI: 10.5344/ajev.2013.13003Zachary Pegram1Department of Food Science, Cornell University, 630 W. North Street, Geneva, NY 14456Misha T. Kwasniewski2Division of Food Systems and Bioengineering, University of Missouri, Eckles Hall, Columbia, MO 65211.Gavin L. Sacks1Department of Food Science, Cornell University, 630 W. North Street, Geneva, NY 14456
- You have accessRestricted accessInfluence of Sulfur Dioxide Additions at Harvest on Polyphenols, C6-Compounds, and Varietal Thiols in Sauvignon blancOlga Makhotkina, Mandy Herbst-Johnstone, Gerard Logan, Wessel du Toit, Paul A. KilmartinAm J Enol Vitic. 2013 64: 203-213 ; DOI: 10.5344/ajev.2012.12094Olga Makhotkina1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandMandy Herbst-Johnstone1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandGerard Logan1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandWessel du Toit2Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7620 Matieland (Stellenbosch), South Africa.Paul A. Kilmartin1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
- You have accessRestricted accessFurther Studies on the Mechanism of Interaction of Polyphenols, Oxygen, and Sulfite in WineJohn C. Danilewicz, Peter J. WallbridgeAm J Enol Vitic. 2010 61: 166-175 ; DOI: 10.5344/ajev.2010.61.2.166John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK; and 2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.Peter J. Wallbridge144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK; and 2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.
- You have accessRestricted accessAdsorption Equilibria of Sulfur Dioxide on CorkSonia Lequin, Thomas Karbowiak, Laurent Brachais, David Chassagne, Jean-Pierre BellatAm J Enol Vitic. 2009 60: 138-144 ; DOI: 10.5344/ajev.2009.60.2.138Sonia Lequin1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.Thomas Karbowiak1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.Laurent Brachais1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.David Chassagne1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.Jean-Pierre Bellat1Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France; 2Equipe EMMA, ENSBANA, Université de Bourgogne, F-21000 Dijon, France; and 3Institut Carnot de Bourgogne, UMR 5209 CNRS, Université de Bourgogne, 9 A. Savary BP 47870, F-21078 Dijon, France.
- You have accessRestricted accessMechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and WineJohn C. Danilewicz, John T. Seccombe, Jonathan WhelanAm J Enol Vitic. 2008 59: 128-136 ; DOI: 10.5344/ajev.2008.59.2.128John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK, and2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.John T. Seccombe144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK, and2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.Jonathan Whelan144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, UK, and2Department of Wine, Plumpton College (University of Brighton), Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE, UK.
- You have accessRestricted accessProtection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or GlutathioneIoannis G. Roussis, Ioannis Lambropoulos, Panagiotis TzimasAm J Enol Vitic. 2007 58: 274-278 ; DOI: 10.5344/ajev.2007.58.2.274Ioannis G. Roussis1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.Ioannis Lambropoulos1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.Panagiotis Tzimas1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
- You have accessRestricted accessInteraction of Sulfur Dioxide, Polyphenols, and Oxygen in a Wine-Model System: Central Role of Iron and CopperJohn C. DanilewiczAm J Enol Vitic. 2007 58: 53-60 ; DOI: 10.5344/ajev.2007.58.1.53John C. Danilewicz44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
- You have accessRestricted accessReactivity of 3-Mercaptohexanol in Red Wine: Impact of Oxygen, Phenolic Fractions, and Sulfur DioxideLouis Blanchard, Philippe Darriet, Denis DubourdieuAm J Enol Vitic. 2004 55: 115-120 ; DOI: 10.5344/ajev.2004.55.2.115Louis BlanchardSeguin Moreau South-America, Seguin-Moreau South America, Las Quilas 4232, Vitacura, Santiago, ChilePhilippe Darriet