Light-induced changes in bottled white wine and underlying photochemical mechanisms

Reactions Involving Iron in Mediating Catechol Oxidation in Model Wine

(2013) John C. Danilewicz   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Sensorially important aldehyde production from amino acids in model wine systems: Impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide

(2013) Paris Grant-Preece et al.   FOOD CHEMISTRY

Effect of Metal Chelators on the Oxidative Stability of Model Wine

(2013) Gal Y. Kreitman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

(2013) Maurizio Ugliano   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Photophysics of Fe(III)–tartrate and Fe(III)–citrate complexes in aqueous solutions

(2012) Ivan P. Pozdnyakov et al.   CHEMICAL PHYSICS LETTERS

The role of light, temperature and wine bottle colour on pigment enhancement in white wine

(2012) Daniel A. Dias et al.   FOOD CHEMISTRY

Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions

(2012) Daniel A. Dias et al.   FOOD CHEMISTRY

Riboflavin as a photosensitizer. Effects on human health and food quality

(2012) Daniel R. Cardoso et al.   Food & Function

Review of Oxidative Processes in Wine and Value of Reduction Potentials in Enology

(2011) J. C. Danilewicz   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Ferrioxalate-induced solar photo-Fenton system for the treatment of winery wastewaters

(2011) J.M. Monteagudo et al.   CHEMICAL ENGINEERING JOURNAL

Micro-Oxygenation of Red Wine: Techniques, Applications, and Outcomes

(2011) Leigh M. Schmidtke et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment

(2011) Marc P. Bradshaw et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Iron(III) Tartrate as a Potential Precursor of Light-Induced Oxidative Degradation of White Wine: Studies in a Model Wine System

(2011) Andrew C. Clark et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Resveratrol and Its Oligomers from Wine Grapes Are Selective1O2Quenchers: Mechanistic Implication by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry and Theoretical Calculation

(2010) Li-Yan Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intermediates in photochemistry of Fe(iii) complexes with carboxylic acids in aqueous solutions

(2010) Evgeni M. Glebov et al.   PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES

Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

(2009) Chantal Maury et al.   ANALYTICA CHIMICA ACTA

Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

(2009) A. Blake et al.   FOOD CHEMISTRY

Formation of Pigment Precursor (+)-1′′-Methylene-6′′-hydroxy-2H-furan-5′′-one-catechin Isomers from (+)-Catechin and a Degradation Product of Ascorbic Acid in a Model Wine System

(2009) Célia Barril et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping

(2009) Ryan J. Elias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Influence of Stereochemistry of Antioxidants and Flavanols on Oxidation Processes in a Model Wine System: Ascorbic Acid, Erythorbic Acid, (+)-Catechin and (−)-Epicatechin

(2009) Andrew C. Clark et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of light on the composition of some volatile compounds in wine: an HS-SPME-GC-MS study

(2008) Luciana Cellamare et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sequential Solar Photo-Fenton-Biological System for the Treatment of Winery Wastewaters

(2008) R. Mosteo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniques

(2007) Célia Barril et al.   ANALYTICA CHIMICA ACTA

Mechanisms of oxidative browning of wine

(2007) Hua Li et al.   FOOD CHEMISTRY