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Research Article

Sulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation

Andrew 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 Heymann
Am J Enol Vitic. October 2016 67: 449-459; published ahead of print August 17, 2016 ; DOI: 10.5344/ajev.2016.16006
Andrew L. Waterhouse
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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  • For correspondence: alwaterhouse@ucdavis.edu
Scott Frost
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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Maurizio Ugliano
2Department of Biotechnology, University of Verona, Ca’ Vignal 1, Strada Le Grazie 15 37134 Verona, Italy
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Annegret R. Cantu
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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Bruce L. Currie
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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Mauri Anderson
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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Alexander W. Chassy
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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Stéphane Vidal
3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.
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Jean-Baptiste Diéval
3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.
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Olav Aagaard
3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.
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Hildegarde Heymann
1Department of Viticulture and Enology, University of California, Davis, CA 95616
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Article Information

vol. 67 no. 4

DOI 
https://doi.org/10.5344/ajev.2016.16006

Published By 
American Journal of Enology and Viticulture
History 
  • Received November 1, 2015
  • Revision received April 1, 2016
  • Accepted July 1, 2016
  • Published online September 30, 2016.

Article Versions

  • Previous version (August 17, 2016 - 11:40).
  • You are viewing the most recent version of this article.
Copyright & Usage 
©2016 by the American Society for Enology and Viticulture

Author Information

  1. Andrew L. Waterhouse1,*,
  2. Scott Frost1,
  3. Maurizio Ugliano2,
  4. Annegret R. Cantu1,
  5. Bruce L. Currie1,
  6. Mauri Anderson1,
  7. Alexander W. Chassy1,
  8. Stéphane Vidal3,
  9. Jean-Baptiste Diéval3,
  10. Olav Aagaard3 and
  11. Hildegarde Heymann1
  1. 1Department of Viticulture and Enology, University of California, Davis, CA 95616
  2. 2Department of Biotechnology, University of Verona, Ca’ Vignal 1, Strada Le Grazie 15 37134 Verona, Italy
  3. 3Nomacorc SA, Zl Les Plenesses, 7 Chemin de Xhenorie, 4890 Thimister-Clermont, Belgium.
  1. ↵* Corresponding author (alwaterhouse{at}ucdavis.edu; tel: +1-530-752-4777, fax: +1-530-752-0382)
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Vol 67 Issue 4

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Sulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation
Andrew 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 Heymann
Am J Enol Vitic.  October 2016  67: 449-459;  published ahead of print August 17, 2016 ; DOI: 10.5344/ajev.2016.16006

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Sulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation
Andrew 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 Heymann
Am J Enol Vitic.  October 2016  67: 449-459;  published ahead of print August 17, 2016 ; DOI: 10.5344/ajev.2016.16006
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