sulfur dioxide
- You have accessRestricted accessBioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking ConditionsVasileios Englezos, Paola Di Gianvito, Lorenzo Peyer, Simone Giacosa, Susana Río Segade, Nathalia Edwards, Luca Rolle, Kalliopi Rantsiou, Luca CocolinAm J Enol Vitic. 2022 73: 294-307 ; DOI: 10.5344/ajev.2022.22008Vasileios Englezos1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;Paola Di Gianvito1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;Lorenzo Peyer2Chr. Hansen A/S, Bøge Allé 10, Hørsholm, 2970, Denmark.Simone Giacosa1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;Susana Río Segade1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;Nathalia Edwards2Chr. Hansen A/S, Bøge Allé 10, Hørsholm, 2970, Denmark.Luca Rolle1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;Kalliopi Rantsiou1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;Luca Cocolin1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
- Open AccessFungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast InoculationsNatacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura LavefveAm J Enol Vitic. 2021 72: 240-256 ; DOI: 10.5344/ajev.2021.20054Natacha Cureau1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andRenee Threlfall1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andFranck Carbonero1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.Luke Howard1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andLaura Lavefve1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
- You have accessRestricted accessDetermination of Molecular and “Truly” Free Sulfur Dioxide in Wine: A Comparison of Headspace and Conventional MethodsTodd W. Jenkins, Patricia A. Howe, Gavin L. Sacks, Andrew L. WaterhouseAm J Enol Vitic. 2020 71: 222-230 ; DOI: 10.5344/ajev.2020.19052Todd W. Jenkins1Department of Viticulture and Enology, University of California, Davis, CA 956163current address: The Wine Group, LLC, 4596 Tesla Road, Livermore, CA 94550Patricia A. Howe1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science, Cornell University, Ithaca, NY 14853Gavin L. Sacks2Department of Food Science, Cornell University, Ithaca, NY 14853Andrew L. Waterhouse1Department of Viticulture 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 accessConventional Measurements of Sulfur Dioxide (SO2) in Red Wine Overestimate SO2 Antimicrobial ActivityPatricia A. Howe, Randy Worobo, Gavin L. SacksAm J Enol Vitic. 2018 69: 210-220 ; DOI: 10.5344/ajev.2018.17037Patricia A. Howe1Director, Wine Technical Services, Constellation Brands, Napa, CA 945581Director, Wine Technical Services, Constellation Brands, Napa, CA 94558Randy Worobo1Director, Wine Technical Services, Constellation Brands, Napa, CA 94558Gavin L. Sacks1Director, Wine Technical Services, Constellation Brands, Napa, CA 94558
- You have accessRestricted accessSulfur Dioxide Management during Aging Is an Important Factor for the Development of Rosé Wine ColorCaroline P. Merrell, James F. HarbertsonCatalyst: Discovery into Practice 2017 1: 80-87 ; DOI: 10.5344/catalyst.2017.17003Caroline P. Merrell1Washington State University, 2710 University Drive, Richland, WA 99354-7224; andJames F. Harbertson1Washington State University, 2710 University Drive, Richland, WA 99354-7224; and2Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science, 2710 Crimson Way, Richland, WA 99354.
- You have accessRestricted accessImpact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932Gordon A. Walker, Anna Hjelmeland, Nicholas A. Bokulich, David A. Mills, Susan E. Ebeler, Linda F. BissonAm J Enol Vitic. 2016 67: 296-307 ; DOI: 10.5344/ajev.2016.15092Gordon A. Walker1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Anna Hjelmeland1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Nicholas A. Bokulich1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 956163Present address: Department of Medicine, Langone Medical Center, New York University, NY.David A. Mills1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 956162Department of Food Science and Technology, Robert Mondavi Institute, University of California, Davis, CA 95616Susan E. Ebeler1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
- You have accessRestricted accessSulfur Dioxide and Glutathione Alter the Outcome of MicrooxygenationAngelita Gambuti, Guomin Han, Ana L. Peterson, Andrew L. WaterhouseAm J Enol Vitic. 2015 66: 411-423 ; DOI: 10.5344/ajev.2015.15005Angelita Gambuti1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II,” viale Italia 83100, Avellino, ItalyGuomin Han1Department of Viticulture and Enology, University of California, Davis, CA 956163College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, PR ChinaAna L. Peterson1Department of Viticulture and Enology, University of California, Davis, CA 95616Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessA Headspace Gas Detection Tube Method to Measure SO2 in Wine without Disrupting SO2 EquilibriaJussara M. Coelho, Patricia A. Howe, Gavin L. SacksAm J Enol Vitic. 2015 66: 257-265 ; DOI: 10.5344/ajev.2015.14125Jussara M. Coelho1Department of Food Technology, Federal University of Viçosa, Viçosa, MG, Brazil4present address, Professor, Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, Bairro Guararema, Alegre/ESPatricia A. Howe2Department of Food Science, Cornell University, Ithaca, NY 148535present address, Sr. Director, Quality, Constellation Brands, 7801 St. Helena Highway, Oakville, CA 94562.Gavin L. Sacks3Associate Professor, Department of Food Science, Cornell University, Ithaca, NY 14853
- You have accessRestricted accessSulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent FashionNicholas A. Bokulich, Michael Swadener, Koichi Sakamoto, David A. Mills, Linda F. BissonAm J Enol Vitic. 2015 66: 73-79 ; DOI: 10.5344/ajev.2014.14096Nicholas A. Bokulich1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science and Technology, University of California, Davis, CA 956163Foods for Health Institute, University of California, Davis, CA 95616Michael Swadener1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science and Technology, University of California, Davis, CA 95616Koichi Sakamoto1Department of Viticulture and Enology, University of California, Davis, CA 956164National Tax Agency/Ministry of Finance, 3-1-1 Kasumigaseki, Chiyoda-ku, Tokyo, 100-8978, Japan.David A. Mills1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science and Technology, University of California, Davis, CA 956163Foods for Health Institute, University of California, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California, Davis, CA 95616