Wine preservatives (English Wikipedia)

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

refsWebsite

Global rank English rank

26doi.org

2^nd place

11worldcat.org

5^th place

5nih.gov

4^th place

1winecoolerdirect.com

low place

1semanticscholar.org

11^th place

8^th place

1wiley.com

222^nd place

297^th place

doi.org

du Toit, W.J.; Marais, J.; Pretorius, I.S.; du Toit, M. (2017). "Oxygen in Must and Wine: A review". South African Journal of Enology & Viticulture. 27 (1). doi:10.21548/27-1-1610. ISSN 2224-7904.
Riou, Valérie; Vernhet, Aude; Doco, Thierry; Moutounet, Michel (2002). "Aggregation of grape seed tannins in model wine—effect of wine polysaccharides". Food Hydrocolloids. 16 (1): 17–23. doi:10.1016/s0268-005x(01)00034-0. ISSN 0268-005X.
Harrison, P.T.C. (1992). "Propionic acid and the phenomenon of rodent forestomach tumorigenesis: A review". Food and Chemical Toxicology. 30 (4): 333–340. doi:10.1016/0278-6915(92)90012-a. ISSN 0278-6915. PMID 1628870.
Hulkower, Neal D. (2017). "HUGH JOHNSON : Hugh Johnson on Wine: Good Bits from 55 Years of Scribbling. Mitchell Beazley, London, 2017, 288 pp., ISBN: 9781784722623 (hardback), $24.99". Journal of Wine Economics. 12 (2): 215–218. doi:10.1017/jwe.2017.25. ISSN 1931-4361. S2CID 165400683.
Rose, Anthony H. (1993). "Sulphur dioxide and other preservatives". Journal of Wine Research. 4 (1): 43–47. doi:10.1080/09571269308717947. ISSN 0957-1264.
Lambert, R. J.; Stratford, M. (1999). "Weak-acid preservatives: modelling microbial inhibition and response". Journal of Applied Microbiology. 86 (1): 157–164. doi:10.1046/j.1365-2672.1999.00646.x. ISSN 1364-5072. PMID 10030018.
Solberg, Myron (1991). "Mechanisms of action of food preservation procedures". Trends in Food Science & Technology. 2: 155. doi:10.1016/0924-2244(91)90663-4. ISSN 0924-2244.
"Preservatives", Chemistry of Food Additives and Preservatives, John Wiley & Sons, Ltd, pp. 224–243, 2012, doi:10.1002/9781118274132.ch15, ISBN 9781118274132, retrieved 2019-05-12
Zambonelli, Carlo; Romano, Patrizia; Suzzi, Giovanna (1989), "Microorganisms of Wine", Biotechnology Applications in Beverage Production, Springer Netherlands, pp. 17–30, doi:10.1007/978-94-009-1113-0_2, ISBN 9789401069922, retrieved 2019-06-08
Britz, T.J.; Tracey, R.P. (1990). "The combination effect of pH, SO2, ethanol and temperature on the growth ofLeuconostoc oenos". Journal of Applied Bacteriology. 68 (1): 23–31. doi:10.1111/j.1365-2672.1990.tb02544.x. ISSN 0021-8847.
Parke, D. V.; Lewis, D. F. V. (1992). "Safety aspects of food preservatives". Food Additives and Contaminants. 9 (5): 561–577. doi:10.1080/02652039209374110. ISSN 0265-203X. PMID 1298662.
Snow, Richard (1983), "Genetic Improvement of Wine Yeast", Yeast Genetics, Springer Series in Molecular Biology, Springer New York, pp. 439–459, doi:10.1007/978-1-4612-5491-1_14, ISBN 9781461254935, retrieved 2019-06-08
Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K. (1986), "Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity", Advances in Food Research, 30, Elsevier: 1–76, doi:10.1016/s0065-2628(08)60347-x, ISBN 9780120164301, PMID 3526827, retrieved 2019-05-16
Gunnison, Albert F.; Jacobsen, Donald W.; Schwartz, Howard J. (1987). "Sulfite Hypersensitivity. A Critical Review". CRC Critical Reviews in Toxicology. 17 (3): 185–214. doi:10.3109/10408448709071208. ISSN 0045-6446. PMID 3556020.
Pretorius, I.S.; van der Westhuizen, T.J.; Augustyn, O.P.H. (2017). "Yeast Biodiversity in Vineyards and Wineries and Its Importance to the South African Wine Industry. A Review". South African Journal of Enology & Viticulture. 20 (2). doi:10.21548/20-2-2234. ISSN 2224-7904.

dx.doi.org

Riou, Valérie; Vernhet, Aude; Doco, Thierry; Moutounet, Michel (2002). "Aggregation of grape seed tannins in model wine—effect of wine polysaccharides". Food Hydrocolloids. 16 (1): 17–23. doi:10.1016/s0268-005x(01)00034-0. ISSN 0268-005X.
Harrison, P.T.C. (1992). "Propionic acid and the phenomenon of rodent forestomach tumorigenesis: A review". Food and Chemical Toxicology. 30 (4): 333–340. doi:10.1016/0278-6915(92)90012-a. ISSN 0278-6915. PMID 1628870.
Hulkower, Neal D. (2017). "HUGH JOHNSON : Hugh Johnson on Wine: Good Bits from 55 Years of Scribbling. Mitchell Beazley, London, 2017, 288 pp., ISBN: 9781784722623 (hardback), $24.99". Journal of Wine Economics. 12 (2): 215–218. doi:10.1017/jwe.2017.25. ISSN 1931-4361. S2CID 165400683.
Rose, Anthony H. (1993). "Sulphur dioxide and other preservatives". Journal of Wine Research. 4 (1): 43–47. doi:10.1080/09571269308717947. ISSN 0957-1264.
Solberg, Myron (1991). "Mechanisms of action of food preservation procedures". Trends in Food Science & Technology. 2: 155. doi:10.1016/0924-2244(91)90663-4. ISSN 0924-2244.
Zambonelli, Carlo; Romano, Patrizia; Suzzi, Giovanna (1989), "Microorganisms of Wine", Biotechnology Applications in Beverage Production, Springer Netherlands, pp. 17–30, doi:10.1007/978-94-009-1113-0_2, ISBN 9789401069922, retrieved 2019-06-08
Britz, T.J.; Tracey, R.P. (1990). "The combination effect of pH, SO2, ethanol and temperature on the growth ofLeuconostoc oenos". Journal of Applied Bacteriology. 68 (1): 23–31. doi:10.1111/j.1365-2672.1990.tb02544.x. ISSN 0021-8847.
Parke, D. V.; Lewis, D. F. V. (1992). "Safety aspects of food preservatives". Food Additives and Contaminants. 9 (5): 561–577. doi:10.1080/02652039209374110. ISSN 0265-203X. PMID 1298662.
Snow, Richard (1983), "Genetic Improvement of Wine Yeast", Yeast Genetics, Springer Series in Molecular Biology, Springer New York, pp. 439–459, doi:10.1007/978-1-4612-5491-1_14, ISBN 9781461254935, retrieved 2019-06-08
Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K. (1986), "Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity", Advances in Food Research, 30, Elsevier: 1–76, doi:10.1016/s0065-2628(08)60347-x, ISBN 9780120164301, PMID 3526827, retrieved 2019-05-16
Gunnison, Albert F.; Jacobsen, Donald W.; Schwartz, Howard J. (1987). "Sulfite Hypersensitivity. A Critical Review". CRC Critical Reviews in Toxicology. 17 (3): 185–214. doi:10.3109/10408448709071208. ISSN 0045-6446. PMID 3556020.

nih.gov

pubmed.ncbi.nlm.nih.gov

Harrison, P.T.C. (1992). "Propionic acid and the phenomenon of rodent forestomach tumorigenesis: A review". Food and Chemical Toxicology. 30 (4): 333–340. doi:10.1016/0278-6915(92)90012-a. ISSN 0278-6915. PMID 1628870.
Lambert, R. J.; Stratford, M. (1999). "Weak-acid preservatives: modelling microbial inhibition and response". Journal of Applied Microbiology. 86 (1): 157–164. doi:10.1046/j.1365-2672.1999.00646.x. ISSN 1364-5072. PMID 10030018.
Parke, D. V.; Lewis, D. F. V. (1992). "Safety aspects of food preservatives". Food Additives and Contaminants. 9 (5): 561–577. doi:10.1080/02652039209374110. ISSN 0265-203X. PMID 1298662.
Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K. (1986), "Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity", Advances in Food Research, 30, Elsevier: 1–76, doi:10.1016/s0065-2628(08)60347-x, ISBN 9780120164301, PMID 3526827, retrieved 2019-05-16
Gunnison, Albert F.; Jacobsen, Donald W.; Schwartz, Howard J. (1987). "Sulfite Hypersensitivity. A Critical Review". CRC Critical Reviews in Toxicology. 17 (3): 185–214. doi:10.3109/10408448709071208. ISSN 0045-6446. PMID 3556020.

semanticscholar.org

api.semanticscholar.org

Hulkower, Neal D. (2017). "HUGH JOHNSON : Hugh Johnson on Wine: Good Bits from 55 Years of Scribbling. Mitchell Beazley, London, 2017, 288 pp., ISBN: 9781784722623 (hardback), $24.99". Journal of Wine Economics. 12 (2): 215–218. doi:10.1017/jwe.2017.25. ISSN 1931-4361. S2CID 165400683.

wiley.com

onlinelibrary.wiley.com

"Preservatives", Chemistry of Food Additives and Preservatives, John Wiley & Sons, Ltd, pp. 224–243, 2012, doi:10.1002/9781118274132.ch15, ISBN 9781118274132, retrieved 2019-05-12

winecoolerdirect.com

learn.winecoolerdirect.com

"4 Types of Preservatives in Wine". WineCoolerDirect.com. 2014-09-11. Retrieved 2019-05-12.

worldcat.org

search.worldcat.org

du Toit, W.J.; Marais, J.; Pretorius, I.S.; du Toit, M. (2017). "Oxygen in Must and Wine: A review". South African Journal of Enology & Viticulture. 27 (1). doi:10.21548/27-1-1610. ISSN 2224-7904.
Riou, Valérie; Vernhet, Aude; Doco, Thierry; Moutounet, Michel (2002). "Aggregation of grape seed tannins in model wine—effect of wine polysaccharides". Food Hydrocolloids. 16 (1): 17–23. doi:10.1016/s0268-005x(01)00034-0. ISSN 0268-005X.
Harrison, P.T.C. (1992). "Propionic acid and the phenomenon of rodent forestomach tumorigenesis: A review". Food and Chemical Toxicology. 30 (4): 333–340. doi:10.1016/0278-6915(92)90012-a. ISSN 0278-6915. PMID 1628870.
Hulkower, Neal D. (2017). "HUGH JOHNSON : Hugh Johnson on Wine: Good Bits from 55 Years of Scribbling. Mitchell Beazley, London, 2017, 288 pp., ISBN: 9781784722623 (hardback), $24.99". Journal of Wine Economics. 12 (2): 215–218. doi:10.1017/jwe.2017.25. ISSN 1931-4361. S2CID 165400683.
Rose, Anthony H. (1993). "Sulphur dioxide and other preservatives". Journal of Wine Research. 4 (1): 43–47. doi:10.1080/09571269308717947. ISSN 0957-1264.
Lambert, R. J.; Stratford, M. (1999). "Weak-acid preservatives: modelling microbial inhibition and response". Journal of Applied Microbiology. 86 (1): 157–164. doi:10.1046/j.1365-2672.1999.00646.x. ISSN 1364-5072. PMID 10030018.
Solberg, Myron (1991). "Mechanisms of action of food preservation procedures". Trends in Food Science & Technology. 2: 155. doi:10.1016/0924-2244(91)90663-4. ISSN 0924-2244.
Britz, T.J.; Tracey, R.P. (1990). "The combination effect of pH, SO2, ethanol and temperature on the growth ofLeuconostoc oenos". Journal of Applied Bacteriology. 68 (1): 23–31. doi:10.1111/j.1365-2672.1990.tb02544.x. ISSN 0021-8847.
Parke, D. V.; Lewis, D. F. V. (1992). "Safety aspects of food preservatives". Food Additives and Contaminants. 9 (5): 561–577. doi:10.1080/02652039209374110. ISSN 0265-203X. PMID 1298662.
Gunnison, Albert F.; Jacobsen, Donald W.; Schwartz, Howard J. (1987). "Sulfite Hypersensitivity. A Critical Review". CRC Critical Reviews in Toxicology. 17 (3): 185–214. doi:10.3109/10408448709071208. ISSN 0045-6446. PMID 3556020.
Pretorius, I.S.; van der Westhuizen, T.J.; Augustyn, O.P.H. (2017). "Yeast Biodiversity in Vineyards and Wineries and Its Importance to the South African Wine Industry. A Review". South African Journal of Enology & Viticulture. 20 (2). doi:10.21548/20-2-2234. ISSN 2224-7904.