Chemical and sensory effects of storing Sauvignon Blanc wine in colored bottles under artificial light

被引：0
|
作者：
机构：
[1] Cáceres-Mella, Alejandro
[2] Flores-Valdivia, Daniela
[3] Laurie, V. Felipe
[4] López-Solís, Remigio
[5] Peña-Neira, Álvaro
来源：
Cáceres-Mella, A. (alecaceres@uchile.cl) | 1600年 / American Chemical Society卷 / 62期
关键词：
Wine;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
相关论文
共 50 条
  • [21] Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines
    Parr, W. V.
    Schlich, P.
    Theobald, J. C.
    Harsch, M. J.
    FOOD RESEARCH INTERNATIONAL, 2013, 53 (01) : 464 - 475
  • [22] Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine
    Tabilo-Munizaga, Gipsy
    Gordon, Trudy Ann
    Villalobos-Carvajal, Ricardo
    Moreno-Osorio, Luis
    Salazar, Fernando N.
    Perez-Won, Mario
    Acuna, Sergio
    FOOD CHEMISTRY, 2014, 155 : 214 - 220
  • [23] Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition
    Gabrielli, M.
    Aleixandre-Tudo, J. L.
    Kilmartin, P. A.
    Sieczkowski, N.
    du Toitr, W. J.
    SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2017, 38 (01) : 18 - 28
  • [24] Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine
    Hung, Wenfeng
    Harrison, Roland
    Morton, James
    Trought, Mike
    Frost, Andy
    Tian, Bin
    AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2024, 2024
  • [25] Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures
    Sivertsen, HK
    Figenschou, E
    Nicolaysen, F
    Risvik, E
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2001, 81 (15) : 1561 - 1572
  • [26] Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines
    Baiano, Antonietta
    Terracone, Carmela
    Longobardi, Francesco
    Ventrella, Andrea
    Agostiano, Angela
    Del Nobile, Matteo Alessandro
    FOOD CHEMISTRY, 2012, 135 (04) : 2694 - 2701
  • [27] The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference
    King, Ellena S.
    Kievit, Robyn L.
    Curtin, Chris
    Swiegers, Jan H.
    Pretorius, Isak S.
    Bastian, Susan E. P.
    Francis, I. Leigh
    FOOD CHEMISTRY, 2010, 122 (03) : 618 - 626
  • [28] The Effect of a Leaf Fertilization Method Using Humic Acids on the Minerality and Chemical Composition of Sauvignon Blanc Wine from the Slovak Wine Region
    Bartkovsky, Martin
    Semjon, Boris
    Regecova, Ivana
    Baricicova, Viera
    Ocenas, Peter
    Sul'akova, Lucia
    Marcincak, Slavomir
    FERMENTATION-BASEL, 2024, 10 (12):
  • [29] Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc
    Diaz, Irina
    Castro, Ricardo, I
    Ubeda, Cristina
    Loyola, Rodrigo
    Laurie, V. Felipe
    FOOD CHEMISTRY, 2021, 356
  • [30] Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine
    Fox, Danielle J.
    Harbertson, James F.
    FOOD CHEMISTRY, 2024, 460
12345