Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

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Physiological Response of Different Wine Yeasts to Hyperosmotic Stress

(2010) Hui Li et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Copper Metallochaperones

(2010) Nigel J. Robinson et al.   Annual Review of Biochemistry

Copper contents in grapes and wines from a Mediterranean organic vineyard

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Analysis and Chemistry of Migrants from Wine Fining Polymers

(2010) Martin Schubert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation on possible relationships between the content of sulfate and selected metals in Chianti wines

(2010) Gabriella Tamasi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Sequential extraction and availability of copper in Cu fungicide-amended vineyard soils from Southern Brazil

(2010) Roberta Corrêa Nogueirol et al.   JOURNAL OF HAZARDOUS MATERIALS

Heavy metal uptake in the enological food chain

(2009) M.G. Volpe et al.   FOOD CHEMISTRY

Mechanisms for copper acquisition, distribution and regulation

(2008) Byung-Eun Kim et al.   Nature Chemical Biology

Mechanisms of oxidative browning of wine

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Determination of Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Sr and Zn in red wine samples by inductively coupled plasma optical emission spectroscopy: Evaluation of preliminary sample treatments

(2007) Isabel M. Moreno et al.   MICROCHEMICAL JOURNAL