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Items: 1 to 20 of 135

1.

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.

Ugliano M, Dieval JB, Siebert TE, Kwiatkowski M, Aagaard O, Vidal S, Waters EJ.

J Agric Food Chem. 2012 Sep 5;60(35):8561-70. doi: 10.1021/jf3014348. Epub 2012 Aug 24.

PMID:
22900817
2.

Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.

Ugliano M, Kwiatkowski M, Vidal S, Capone D, Siebert T, Dieval JB, Aagaard O, Waters EJ.

J Agric Food Chem. 2011 Mar 23;59(6):2564-72. doi: 10.1021/jf1043585. Epub 2011 Feb 18.

PMID:
21332202
3.

Effects of five metals on the evolution of hydrogen sulfide, methanethiol, and dimethyl sulfide during anaerobic storage of Chardonnay and Shiraz wines.

Viviers MZ, Smith ME, Wilkes E, Smith P.

J Agric Food Chem. 2013 Dec 18;61(50):12385-96. doi: 10.1021/jf403422x. Epub 2013 Dec 4.

PMID:
24219788
4.

Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling.

Bekker MZ, Wilkes EN, Smith PA.

Food Chem. 2018 Apr 15;245:676-686. doi: 10.1016/j.foodchem.2017.10.123. Epub 2017 Nov 5.

PMID:
29287425
5.

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.

Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA.

J Agric Food Chem. 2009 Jun 10;57(11):4948-55. doi: 10.1021/jf8037693.

PMID:
19391591
6.

Liquid-gas partitioning of selected volatile organic sulfur compounds in anaerobically digested sludges.

Du W, Parker W.

Water Sci Technol. 2012;66(3):573-9. doi: 10.2166/wst.2012.207.

PMID:
22744688
7.

Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

Ye DQ, Zheng XT, Xu XQ, Wang YH, Duan CQ, Liu YL.

Food Chem. 2016 Jul 1;202:236-46. doi: 10.1016/j.foodchem.2016.01.139. Epub 2016 Feb 4.

PMID:
26920290
8.

Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

Gambuti A, Rinaldi A, Ugliano M, Moio L.

J Agric Food Chem. 2013 Feb 27;61(8):1618-27. doi: 10.1021/jf302822b. Epub 2012 Nov 12.

PMID:
23110349
9.

The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.

Bekker MZ, Mierczynska-Vasilev A, Smith PA, Wilkes EN.

Food Chem. 2016 Sep 15;207:148-56. doi: 10.1016/j.foodchem.2016.03.060. Epub 2016 Mar 18.

PMID:
27080891
10.

Scalping of light volatile sulfur compounds by wine closures.

Silva MA, Jourdes M, Darriet P, Teissedre PL.

J Agric Food Chem. 2012 Nov 7;60(44):10952-6. doi: 10.1021/jf303120s. Epub 2012 Oct 24.

PMID:
23072649
11.

Emission of volatile sulfur compounds during composting of municipal solid waste (MSW).

Zhang H, Schuchardt F, Li G, Yang J, Yang Q.

Waste Manag. 2013 Apr;33(4):957-63. doi: 10.1016/j.wasman.2012.11.008. Epub 2013 Jan 9.

PMID:
23312132
12.

Prioritisation of odorants emitted from sewers using odour activity values.

Sivret EC, Wang B, Parcsi G, Stuetz RM.

Water Res. 2016 Jan 1;88:308-321. doi: 10.1016/j.watres.2015.10.020. Epub 2015 Oct 20.

PMID:
26512809
13.

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.

Lopes P, Silva MA, Pons A, Tominaga T, Lavigne V, Saucier C, Darriet P, Teissedre PL, Dubourdieu D.

J Agric Food Chem. 2009 Nov 11;57(21):10261-70. doi: 10.1021/jf9023257.

PMID:
19886682
14.

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.

Vela E, Hernandez-Orte P, Franco-Luesma E, Ferreira V.

Food Chem. 2018 Mar 15;243:222-230. doi: 10.1016/j.foodchem.2017.09.122. Epub 2017 Sep 28.

PMID:
29146332
15.

Comparison of volatile sulfur compound concentrations measured with a sulfide detector vs. gas chromatography.

Furne J, Majerus G, Lenton P, Springfield J, Levitt DG, Levitt MD.

J Dent Res. 2002 Feb;81(2):140-3.

PMID:
11827259
16.

Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature.

Franco-Luesma E, Ferreira V.

J Agric Food Chem. 2016 Aug 17;64(32):6317-26. doi: 10.1021/acs.jafc.6b01638. Epub 2016 Aug 8.

PMID:
27425214
17.

Volatile sulphur compound levels and related factors in patients with chronic renal failure.

Gulsahi A, Evirgen S, Öztaş B, Genç Y, Çetinel Y.

J Clin Periodontol. 2014 Aug;41(8):814-9. doi: 10.1111/jcpe.12280. Epub 2014 Jul 7.

PMID:
24923904
18.

Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.

Fedrizzi B, Zapparoli G, Finato F, Tosi E, Turri A, Azzolini M, Versini G.

J Agric Food Chem. 2011 Mar 9;59(5):1804-13. doi: 10.1021/jf104160m. Epub 2011 Feb 11.

PMID:
21314124
19.

Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures.

Ling MQ, Xie H, Hua YB, Cai J, Li SY, Lan YB, Li RN, Duan CQ, Shi Y.

Molecules. 2019 Feb 27;24(5). pii: E836. doi: 10.3390/molecules24050836.

20.

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

Wu Y, Zhu B, Tu C, Duan C, Pan Q.

J Agric Food Chem. 2011 May 11;59(9):4923-31. doi: 10.1021/jf2001876. Epub 2011 Apr 11.

PMID:
21456617

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