High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.
Santos, Mickael C
High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage. [electronic resource] - Food chemistry Dec 2015 - 406-14 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2015.05.002 doi
Chromatography, Gas
Ethanol--analysis
Food Packaging
Food Storage
Hydrostatic Pressure
Sulfur Dioxide--analysis
Volatile Organic Compounds--analysis
Wine--analysis
High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage. [electronic resource] - Food chemistry Dec 2015 - 406-14 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2015.05.002 doi
Chromatography, Gas
Ethanol--analysis
Food Packaging
Food Storage
Hydrostatic Pressure
Sulfur Dioxide--analysis
Volatile Organic Compounds--analysis
Wine--analysis