Must acetic acid and ethyl acetate as mold and rot indicators in grapes

CA Corison, CS Ough, HW Berg… - American Journal of …, 1979 - Am Soc Enol Viticulture
The threshold values of acetic acid and ethyl acetate were evaluated in white and red table
wines. Musts were fortified to various levels with these two chemicals in order to determine …

Measurement of patulin in grapes and wines

CS Ough, CA Corison - Journal of Food Science, 1980 - Wiley Online Library
A fluorometric scanning technique was developed to measure patulin samples separated by
two dimensional thin‐layer chromatography. The chromatographed samples were extracted …

[BOOK][B] Communication avoidance, media uses and gratifications, and parasocial interaction: A path analysis

CL Corison - 1982 - search.proquest.com
This investigation developed a communication avoidance scale to tap different communication
behaviors within different communication settings, evaluated the relationship of …

Determination of odour detection thresholds for acetic acid and ethyl acetate in ice wine

MA Cliff, GJ Pickering - Journal of Wine Research, 2006 - Taylor & Francis
Collectively acetic acid and ethyl acetate are responsible for ‘volatile acidity’ (VA) in wine.
The detection limit or threshold for these compounds is well documented in table wine but not …

[CITATION][C] Measurenent of patulin in grapes and wines [Mold metabolites, toxins, carcinogens].

CS Ough, CA Corison - Journal of Food Science, 1981 - agris.fao.org
… Ough CS | Corison CA

Low occurrence of patulin-producing strains of Penicillium in grapes and patulin degradation during winemaking in Chile

GA Díaz, L Yañez, BA Latorre - American journal of enology …, 2011 - Am Soc Enol Viticulture
Penicillium expansum has emerged as the cause of storage decay of table grapes (Vitis
vinifera) and has been frequently isolated from apparently healthy clusters of grapes in Chile. …

Comment on Influence of Serving Temperature and Wine Type on Perception of Ethyl Acetate and 4-Ethyl Phenol in Wine

S Rayne - Journal of Wine Research, 2009 - Taylor & Francis
… For example, wine rejection levels of, 200 mg L21 have been developed for ethyl acetate
(Corison et al., 1979), and concentrations of this compound can range widely over several …

Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of …

R Coda, CG Rizzello, R Di Cagno, A Trani, G Cardinali… - Food …, 2013 - Elsevier
… plantarum 1A7 (sourdough S1353/1695/1A7, final cell density of ca. 6.7 log cfu/g for each
yeast strain and ca. 8.0 log cfu/g for the bacterium) were also manufactured under the same …

Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold

A Miranda, V Pereira, M Pontes… - Ciência e Técnica …, 2017 - ctv-jve-journal.org
Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour
and high longevity. Little is known about the impact of volatile acidity in its features along …

Acetate ester formation in wine by mixed cultures in laboratory fermentations

V Rojas, JV Gil, F Piñaga, P Manzanares - International Journal of Food …, 2003 - Elsevier
Two non-Saccharomyces wine yeast strains, Hanseniaspora guilliermondii 11104 and Pichia
anomala 10590, selected as good producers of acetate esters when grown on synthetic …