Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations
出版年份 2011 全文链接
标题
Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 234, Issue 1, Pages 1-12
出版商
Springer Nature
发表日期
2011-11-07
DOI
10.1007/s00217-011-1614-6
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria
- (2011) Almudena García-Ruiz et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
- (2011) Xiamin Cao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Yeasts and wine off-flavours: a technological perspective
- (2010) Manuel Malfeito-Ferreira ANNALS OF MICROBIOLOGY
- β-1,3-Glucanase fromDelftia tsuruhatensisStrain MV01 and Its Potential Application in Vinification
- (2010) V. Blättel et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Wine Oxidation and the Role of Cork
- (2010) Thomas Karbowiak et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines
- (2010) Ilse N. Fredericks et al. FOOD MICROBIOLOGY
- UVC-treated skin-contact effect on both white wine quality and resveratrol content
- (2010) Raúl F. Guerrero et al. FOOD RESEARCH INTERNATIONAL
- Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase
- (2010) Ângelo C. Salvador et al. GREEN CHEMISTRY
- Resveratrol and red wine, healthy heart and longevity
- (2010) Dipak K. Das et al. HEART FAILURE REVIEWS
- Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels
- (2010) E. Puértolas et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Simulation and evaluation of pilot-scale pulsed electric field (PEF) processing
- (2010) Roman Buckow et al. JOURNAL OF FOOD ENGINEERING
- High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice
- (2010) Ingrid Aguiló-Aguayo et al. JOURNAL OF FOOD SCIENCE
- Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines
- (2010) M.J. Cejudo-Bastante et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)
- (2010) Sónia M. Castro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking
- (2010) Isabel Correia et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties
- (2010) Víctor Falguera et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Potential applications of PEF to improve red wine quality
- (2010) E. Puértolas et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of ultrasonic processing on food enzymes of industrial importance
- (2010) C.P. O’Donnell et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Inhibitory effect of hydroxycinnamic acids on Dekkera spp.
- (2009) Victoria Harris et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine
- (2009) V. Blättel et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Clinical effects of sulphite additives
- (2009) H. Vally et al. CLINICAL AND EXPERIMENTAL ALLERGY
- Sulfite content in some Brazilian wines: analytical determination and estimate of dietary exposure
- (2009) Rita Margarete Donato Machado et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods
- (2009) Tatiana Koutchma Food and Bioprocess Technology
- Effects of sulfur dioxide derivatives on expression of oncogenes and tumor suppressor genes in human bronchial epithelial cells
- (2009) Guohua Qin et al. FOOD AND CHEMICAL TOXICOLOGY
- Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle
- (2009) E. Puértolas et al. FOOD CHEMISTRY
- Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization
- (2009) A. Puig et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives
- (2009) Lara Manzocco et al. Innovative Food Science & Emerging Technologies
- Induction of stilbenes in grapes by UV-C: Comparison of different subspecies of Vitis
- (2009) Raúl F. Guerrero et al. Innovative Food Science & Emerging Technologies
- Optimising the inactivation of grape juice spoilage organisms by pulse electric fields
- (2009) À. Robert Marsellés-Fontanet et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Pulsed electric fields inactivation of wine spoilage yeast and bacteria
- (2009) E. Puértolas et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
- (2009) F.M. Campos et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of sonication on orange juice quality parameters during storage
- (2009) Brijesh K. Tiwari et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardiiandPediococcus pentosaceus) by wine phenolic compounds
- (2009) A. García-Ruiz et al. JOURNAL OF APPLIED MICROBIOLOGY
- Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles
- (2009) Elisa Helena da Rocha Ferreira et al. JOURNAL OF FOOD ENGINEERING
- β-Glucanases as a Tool for the Control of Wine Spoilage Yeasts
- (2009) M. Enrique et al. JOURNAL OF FOOD SCIENCE
- Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines
- (2009) Isabel López et al. JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines
- (2009) Francesca Sonni et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Bacterial spoilage of wine and approaches to minimize it
- (2009) E.J. Bartowsky LETTERS IN APPLIED MICROBIOLOGY
- Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times
- (2009) Noelia López et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg
- (2009) Patrick Weber et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Effect of non thermal processing technologies on the anthocyanin content of fruit juices
- (2009) B.K. Tiwari et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices
- (2008) Jonathan Mosqueda-Melgar et al. FOOD MICROBIOLOGY
- Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method
- (2008) N BASARANAKGUL et al. FOOD MICROBIOLOGY
- Inactivation of food spoilage fungi by ultra violet (UVC) irradiation
- (2008) M BEGUM et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine
- (2007) Vincent Renouf et al. FOOD CONTROL
- Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
- (2007) A. García-Ruiz et al. FOOD CONTROL
- Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms
- (2007) A. Costa et al. FOOD MICROBIOLOGY
- Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice
- (2007) Maricel Keyser et al. Innovative Food Science & Emerging Technologies
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started