wine oxidation
- 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 accessFree, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of WinesGavin L. Sacks, Patricia A. Howe, Matthew Standing, John C. DanilewiczAm J Enol Vitic. 2020 71: 266-277 ; DOI: 10.5344/ajev.2020.19083Gavin L. Sacks1Professor, Cornell University, Department of Food Science, Ithaca, NY 14853Patricia A. Howe2University of California, Davis, Department of Viticulture and Enology, Davis, CA 956165Previous address: Constellation Brands, 166 Gateway Road East, Napa, CA 94559Matthew Standing3Plumpton College, University of Brighton, Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE. UK6Current address: Dehlinger Winery, 4101 Vine Hill Road, Sebastopol, CA, 95472John C. Danilewicz4Private Laboratory: 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom
- 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 access[Fe(III)]:[Fe(II)] Ratio and Redox Status of Red Wines: Relation to So-Called “Reduction Potential”John C. DanilewiczAm J Enol Vitic. 2018 69: 141-147 ; DOI: 10.5344/ajev.2017.17081John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom
- You have accessRestricted accessChemistry of Manganese and Interaction with Iron and Copper in WineJohn C. DanilewiczAm J Enol Vitic. 2016 67: 377-384 ; DOI: 10.5344/ajev.2016.16033John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
- You have accessRestricted accessFe(II):Fe(III) Ratio and Redox Status of White WinesJohn C. DanilewiczAm J Enol Vitic. 2016 67: 146-152 ; DOI: 10.5344/ajev.2015.15088John C. Danilewicz144 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
- 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 accessFolin-Ciocalteu, FRAP, and DPPH• Assays for Measuring Polyphenol Concentration in White WineJohn C. DanilewiczAm J Enol Vitic. 2015 66: 463-471 ; DOI: 10.5344/ajev.2015.15025John 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.