sensometrics
- 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