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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Bibliografiske detaljer
Main Authors: Monro, Tanya M., Moore, Rachel L., Nguyen, Mai-Chi, Ebendorff-Heidepriem, Heike, Skouroumounis, George K., Elsey, Gordon M., Taylor, Dennis K.
Format: Artigo
Sprog:Inglês
Udgivet: Molecular Diversity Preservation International (MDPI) 2012
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3472855/
https://ncbi.nlm.nih.gov/pubmed/23112627
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s120810759
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