Sensing Free Sulfur Dioxide in Wine

Sulfur dioxide (SO(2)) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection. Furthermore, SO(2) and sulfiting agents are known to be allergen...

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Detalles Bibliográficos
Autores principales: Monro, Tanya M., Moore, Rachel L., Nguyen, Mai-Chi, Ebendorff-Heidepriem, Heike, Skouroumounis, George K., Elsey, Gordon M., Taylor, Dennis K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3472855/
https://www.ncbi.nlm.nih.gov/pubmed/23112627
http://dx.doi.org/10.3390/s120810759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3472855/
https://www.ncbi.nlm.nih.gov/pubmed/23112627
http://dx.doi.org/10.3390/s120810759

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