Wine chemistry (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Wine chemistry" in English language version.

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10doi.org

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3nih.gov

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2semanticscholar.org

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1knowablemagazine.org

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1worldcat.org

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1click-on-wine.com

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1inist.fr

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1ajevonline.org

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1etslabs.com

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ajevonline.org

P. Winterhalter, M. A. Sefton and P. J. Williams (1990). "Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors". Am. J. Enol. Vitic. 41 (4): 277–283. doi:10.5344/ajev.1990.41.4.277. S2CID 101007887.

click-on-wine.com

Terpenes in the aroma of grapes and wines: A review. J. Marais, S. Afr. J. Enol. Vitic., 1983, volume 4, number 2, pages 49-58 (article)

doi.org

Chrobak, Ula; Zimmer, Katarina (22 June 2022). "Climate change is altering the chemistry of wine". Knowable Magazine. doi:10.1146/knowable-062222-1. Retrieved 11 July 2022.
Villamor, Remedios R.; Ross, Carolyn F. (28 February 2013). "Wine Matrix Compounds Affect Perception of Wine Aromas". Annual Review of Food Science and Technology. 4 (1): 1–20. doi:10.1146/annurev-food-030212-182707. ISSN 1941-1413. PMID 23464569. Retrieved 11 July 2022.
Monoterpenes in grape juice and wines. M. Jiménez, Journal of Chromatography A, Volume 881, Issues 1–2, 9 June 2000, Pages 557–567, doi:10.1016/S0021-9673(99)01342-4
Using LC-MSMS To Assess Glutathione Levels in South African White Grape Juices and Wines Made with Different Levels of Oxygen. Wessel Johannes Du Toit, Klemen Lisjak, Maria Stander and Dersiree Prevoo, J. Agric. Food Chem., 2007, Vol. 55, No. 8, doi:10.1021/jf062804p
Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS. Anna Vallverdú-Queralt, Arnaud Verbaere, Emmanuelle Meudec, Veronique Cheynier and Nicolas Sommerer, J. Agric. Food Chem. 2015, 63, 142−149, doi:10.1021/jf504383g
Günata, Ziya; Wirth, Jérémie L.; Guo, Wenfei; Baumes, Raymond L. (2001). "C13-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars". In Winterhalter, Peter; Rouseff, Russell L. (eds.). Carotenoid-Derived Aroma Compounds. ACS Symposium Series. Vol. 802. p. 255. doi:10.1021/bk-2002-0802.ch018. ISBN 0-8412-3729-8.
P. Winterhalter, M. A. Sefton and P. J. Williams (1990). "Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors". Am. J. Enol. Vitic. 41 (4): 277–283. doi:10.5344/ajev.1990.41.4.277. S2CID 101007887.
Zelena, Kateryna; Hardebusch, Björn; Hülsdau, BäRbel; Berger, Ralf G.; Zorn, Holger (2009). "Generation of Norisoprenoid Flavors from Carotenoids by Fungal Peroxidases". Journal of Agricultural and Food Chemistry. 57 (21): 9951–5. doi:10.1021/jf901438m. PMID 19817422.
Cabaroglu, Turgut; Selli, Serkan; Canbas, Ahmet; Lepoutre, Jean-Paul; Günata, Ziya (2003). "Wine flavor enhancement through the use of exogenous fungal glycosidases". Enzyme and Microbial Technology. 33 (5): 581. doi:10.1016/S0141-0229(03)00179-0.
Lamont, Kim T.; Somers, Sarin; Lacerda, Lydia; Opie, Lionel H.; Lecour, Sandrine (2011). "Is red wine a SAFE sip away from cardioprotection? Mechanisms involved in resveratrol- and melatonin-induced cardioprotection". Journal of Pineal Research. 50 (4): 374–80. doi:10.1111/j.1600-079X.2010.00853.x. PMID 21342247. S2CID 8034935.

etslabs.com

Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol Archived 2008-02-19 at the Wayback Machine at etslabs.com

fao.org

agris.fao.org

Vivas N, Vivas de Gaulejac N, Nonier M.F and Nedjma M (2001). "Incidence de la gomme arabique sur l'astringence des vins et leurs stabilites colloidales" [Effect of gum arabic on wine astringency and colloidal stability]. Progres Agricole et Viticole (in French). 118 (8): 175–176.{{cite journal}}: CS1 maint: multiple names: authors list (link)

inist.fr

pascal-francis.inist.fr

Inhibition of the decline of linalool and α-terpineol in muscat wines by glutathione and N-acetyl-cysteine. Papadopoulou D. and Roussis I. G., Italian journal of food science, 2001, vol. 13, no4, pages 413-419, INIST 13441184

knowablemagazine.org

Chrobak, Ula; Zimmer, Katarina (22 June 2022). "Climate change is altering the chemistry of wine". Knowable Magazine. doi:10.1146/knowable-062222-1. Retrieved 11 July 2022.

nih.gov

pubmed.ncbi.nlm.nih.gov

Villamor, Remedios R.; Ross, Carolyn F. (28 February 2013). "Wine Matrix Compounds Affect Perception of Wine Aromas". Annual Review of Food Science and Technology. 4 (1): 1–20. doi:10.1146/annurev-food-030212-182707. ISSN 1941-1413. PMID 23464569. Retrieved 11 July 2022.
Zelena, Kateryna; Hardebusch, Björn; Hülsdau, BäRbel; Berger, Ralf G.; Zorn, Holger (2009). "Generation of Norisoprenoid Flavors from Carotenoids by Fungal Peroxidases". Journal of Agricultural and Food Chemistry. 57 (21): 9951–5. doi:10.1021/jf901438m. PMID 19817422.
Lamont, Kim T.; Somers, Sarin; Lacerda, Lydia; Opie, Lionel H.; Lecour, Sandrine (2011). "Is red wine a SAFE sip away from cardioprotection? Mechanisms involved in resveratrol- and melatonin-induced cardioprotection". Journal of Pineal Research. 50 (4): 374–80. doi:10.1111/j.1600-079X.2010.00853.x. PMID 21342247. S2CID 8034935.

semanticscholar.org

api.semanticscholar.org

P. Winterhalter, M. A. Sefton and P. J. Williams (1990). "Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors". Am. J. Enol. Vitic. 41 (4): 277–283. doi:10.5344/ajev.1990.41.4.277. S2CID 101007887.
Lamont, Kim T.; Somers, Sarin; Lacerda, Lydia; Opie, Lionel H.; Lecour, Sandrine (2011). "Is red wine a SAFE sip away from cardioprotection? Mechanisms involved in resveratrol- and melatonin-induced cardioprotection". Journal of Pineal Research. 50 (4): 374–80. doi:10.1111/j.1600-079X.2010.00853.x. PMID 21342247. S2CID 8034935.

web.archive.org

Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol Archived 2008-02-19 at the Wayback Machine at etslabs.com

worldcat.org

search.worldcat.org

Villamor, Remedios R.; Ross, Carolyn F. (28 February 2013). "Wine Matrix Compounds Affect Perception of Wine Aromas". Annual Review of Food Science and Technology. 4 (1): 1–20. doi:10.1146/annurev-food-030212-182707. ISSN 1941-1413. PMID 23464569. Retrieved 11 July 2022.