New PDF release: Advances in wine research

By Ebeler, Susan E

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Table 1. 8 mg/L. 01% of bisulfite at wine pH) Free SO2: Sum of Molecular, HSO3-, SO32Bound Bisulfite Adducts Total: Free + Bound SO2 Preventing wine oxidation: typically, 20-40 mg/L Antioxidant Contribute to total SO2. May have minor antimicrobial activity.

Ch003 stored in domestic conditions. This is not surprising given that these condition were within the range suggested by HKQAA certification for optimal storage of fine wines (26). Wines stored for 6 months in optimal conditions had a metabolic fingerprint similar to wines stored in domestic conditions for 18/24 months, so we can observe that the average speed of the overall metabolic changes was much faster in domestic conditions. It is worth emphasising that such a big difference was not observed by comparing optimum conditions with extreme or accelerated conditions, but rather with domestic storage parameters which could be perceived as a viable possibility.

2010, 58, 8862–8871. 32. ; HermosínGutiérrez, I. Food Chem. 2010, 119, 1426–1434. 33. Laurie, V. ; Zúñiga, M. ; Santos, L. ; Agosin, E. Food Chem. 2012, 131, 1510–1516. 34. Bae, Y. Douglas-fir Inner Bark Procyanidins: Sulfonation, Isolation and Characterization. D. Thesis, Oregon State University, Oregon, 1989 35. Foo, L. ; McGraw, G. ; Hemingway, R. W. J. Chem. , Chem. Commun. 1983, 672–673. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2015. ch004 Patricia A. Howe,1 Jussara M.

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