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Page 1
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
J Agric Food Chem. 2012 Sep 5;60(35):8561-70. doi: 10.1021/jf3014348. Epub 2012 Aug 24.
J Agric Food Chem. 2012.
PMID: 22900817
Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
Ugliano M, Kwiatkowski M, Vidal S, Capone D, Siebert T, Dieval JB, Aagaard O, Waters EJ.
Ugliano M, et al. Among authors: dieval jb.
J Agric Food Chem. 2011 Mar 23;59(6):2564-72. doi: 10.1021/jf1043585. Epub 2011 Feb 18.
J Agric Food Chem. 2011.
PMID: 21332202
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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
Han G, Ugliano M, Currie B, Vidal S, Diéval JB, Waterhouse AL.
Han G, et al. Among authors: dieval jb.
J Sci Food Agric. 2015 Jan;95(1):36-43. doi: 10.1002/jsfa.6694. Epub 2014 Jun 16.
J Sci Food Agric. 2015.
PMID: 24737051
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Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.
Caillé S, Samson A, Wirth J, Diéval JB, Vidal S, Cheynier V.
Caillé S, et al. Among authors: dieval jb.
Anal Chim Acta. 2010 Feb 15;660(1-2):35-42. doi: 10.1016/j.aca.2009.11.049. Epub 2009 Dec 3.
Anal Chim Acta. 2010.
PMID: 20103141
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