Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine. | J Agric Food Chem;53(26): 10006-11, 2005 Dec 28. | MEDLINE

Main content 1 Search 2 Footer 3

+A A -A High contrast

VHL Regional Portal

Information and Knowledge for Health

Subject descriptor lookup Advanced Search EVID@Easy

Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine.

Brajkovich, Michael; Tibbits, Nigel; Peron, Guilaine; Lund, Cynthia M; Dykes, Stuart I; Kilmartin, Paul A; Nicolau, Laura.

Affiliation

Brajkovich M; Kumeu River Wines, P.O. Box 24, Kumeu, New Zealand.

J Agric Food Chem ; 53(26): 10006-11, 2005 Dec 28.

Article in En | MEDLINE | ID: mdl-16366687

Subject(s)

Food Packaging; Sulfates/analysis; Wine/analysis; Carbon Dioxide/analysis; Chromatography, High Pressure Liquid; Humans; Odorants; Oxygen/analysis; Sulfhydryl Compounds/analysis; Sulfur Dioxide/analysis; Taste

Search on Google

Collection: 01-internacional Database: MEDLINE Main subject: Sulfates / Wine / Food Packaging Limits: Humans Language: En Journal: J Agric Food Chem Year: 2005 Document type: Article Affiliation country: New Zealand Country of publication: United States

Search on Google

Collection: 01-internacional Database: MEDLINE Main subject: Sulfates / Wine / Food Packaging Limits: Humans Language: En Journal: J Agric Food Chem Year: 2005 Document type: Article Affiliation country: New Zealand Country of publication: United States