acetaldehyde and sulfur dioxide

acetaldehyde has been researched along with sulfur dioxide in 24 studies

Research

Studies (24)

TimeframeStudies, this research(%)All Research%
pre-19902 (8.33)18.7374
1990's1 (4.17)18.2507
2000's6 (25.00)29.6817
2010's10 (41.67)24.3611
2020's5 (20.83)2.80

Authors

AuthorsStudies
Carr, JG; Davies, PA; Sparks, AH1
Diemair, W; Engelhardt, I1
Comi, G; Maifreni, M; Romano, P; Suzzi, G; Zironi, R1
Liu, SQ; Mira de Orduña, R; Osborne, JP; Pilone, GJ1
Calderón, F; Gómez-Cordovés, MC; Morata, A; Suárez, JA1
Divol, B; Lonvaud-Funel, A; Miot-Sertier, C1
Dubé Morneau, A; Mira de Orduña, R; Osborne, JP1
Barbe, JC; Blasi, M; Deleuze, H; Dubourdieu, D; Maillard, B1
Barbe, JC; Blasi, M; Deleuze, H; Dubourdieu, D1
Clark, AC; Schmidtke, LM; Scollary, GR1
Osborne, JP; Wells, A1
Jackowetz, JN; Mira de Orduña, R1
Blitz, M; Daubney, L; Howes, NU; Seakins, P; Stone, D1
Currie, B; Diéval, JB; Han, G; Ugliano, M; Vidal, S; Waterhouse, AL1
Han, G; Wang, H; Waterhouse, AL; Webb, MR1
Chen, J; Cheng, T; Ding, X; Kong, L; Sun, Z; Yang, X; Zhao, X1
Bueno, M; Carrascon, V; Fernandez-Zurbano, P; Ferreira, V; Ugliano, M1
Elias, RJ; Sheridan, MK1
Cantu, A; Henschen, C; Sáenz-Navajas, MP; Waterhouse, AL; Watrelot, AA1
Díaz-Maroto, MC; García-Romero, E; Izquierdo-Cañas, PM; Marchante, L; Mena, A; Pérez-Coello, MS1
Arapitsas, P; Ferreira, V; Mattivi, F; Ontañón, I; Sáez, V; Sánchez, D1
Henschen, CW; Ji, J; Ma, L; Nguyen, TH; Waterhouse, AL1
Denat, F; Gougeon, RD; Nikolantonaki, M; Noret, L; Schmit-Kopplin, P; Sok, N; Tachtalidou, S1
Barbe, JC; Cameleyre, M; Pelonnier-Magimel, E; Riquier, L1

Reviews

1 review(s) available for acetaldehyde and sulfur dioxide

ArticleYear
Micro-oxygenation of red wine: techniques, applications, and outcomes.
    Critical reviews in food science and nutrition, 2011, Volume: 51, Issue:2

    Topics: Acetaldehyde; Aldehydes; Anthocyanins; Chemical Phenomena; Color; Diffusion; Flavonoids; Food Handling; Humans; Oxygen; Permeability; Sensation; Solubility; Sulfur Dioxide; Time Factors; Wine

2011

Other Studies

23 other study(ies) available for acetaldehyde and sulfur dioxide

ArticleYear
The toxicity of sulphur dioxide towards certain lactic acid bacteria from fermented apple juice.
    The Journal of applied bacteriology, 1976, Volume: 40, Issue:2

    Topics: Acetaldehyde; Anti-Bacterial Agents; Beverages; Fruit; Hydrogen Peroxide; Hydrogen-Ion Concentration; Lactobacillus; Leuconostoc; Sulfur Dioxide

1976
[The behavior of sulfuric acid in biologic fluids and the possiblities of its determination. 2].
    Zeitschrift fur Ernahrungswissenschaft, 1965, Volume: 6, Issue:1

    Topics: Acetaldehyde; Alcohols; Hemoglobins; Humans; In Vitro Techniques; L-Lactate Dehydrogenase; Liver; Oxidation-Reduction; Oxidoreductases; Spectrophotometry; Sulfites; Sulfur Dioxide; Sulfuric Acids; Yeasts

1965
Glycerol and other fermentation products of apiculate wine yeasts.
    Journal of applied microbiology, 1997, Volume: 82, Issue:5

    Topics: Acetaldehyde; Acetates; Ethanol; Fermentation; Glycerol; Hand Strength; Hydrogen Sulfide; Mitosporic Fungi; Saccharomycetales; Sulfur Dioxide; Wine

1997
Acetaldehyde metabolism by wine lactic acid bacteria.
    FEMS microbiology letters, 2000, Oct-01, Volume: 191, Issue:1

    Topics: Acetaldehyde; Lactic Acid; Lactobacillaceae; Lactobacillus; Malates; Pediococcus; Sulfur Dioxide; Wine

2000
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.
    International journal of food microbiology, 2006, Feb-01, Volume: 106, Issue:2

    Topics: Acetaldehyde; Anthocyanins; Antioxidants; Benzofurans; Chromatography, High Pressure Liquid; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Phenols; Pyruvic Acid; Saccharomyces; Saccharomyces cerevisiae; Species Specificity; Sulfur Dioxide; Temperature; Time Factors; Wine

2006
Genetic characterization of strains of Saccharomycescerevisiae responsible for 'refermentation' in Botrytis-affected wines.
    Journal of applied microbiology, 2006, Volume: 100, Issue:3

    Topics: Acetaldehyde; Anion Transport Proteins; Antioxidants; Botrytis; Culture Media; DNA, Fungal; DNA, Ribosomal; Drug Resistance, Fungal; Electrophoresis, Polyacrylamide Gel; Fermentation; Food Microbiology; Genes, Fungal; Heterozygote; Locus Control Region; Mycological Typing Techniques; Polymerase Chain Reaction; Polymorphism, Restriction Fragment Length; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Sulfur Dioxide; Wine

2006
Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.
    Journal of applied microbiology, 2006, Volume: 101, Issue:2

    Topics: Acetaldehyde; Biodegradation, Environmental; Color; Fermentation; Food Microbiology; Food Technology; Hydrogen-Ion Concentration; Lactobacillaceae; Malates; Saccharomyces cerevisiae; Sulfur Dioxide; Wine

2006
New methodology for removing carbonyl compounds from sweet wines.
    Journal of agricultural and food chemistry, 2007, Dec-12, Volume: 55, Issue:25

    Topics: Acetaldehyde; Hydrazines; Indicators and Reagents; Ketoglutaric Acids; Pyruvic Acid; Sulfones; Sulfur Dioxide; Wine

2007
New method for reducing the binding power of sweet white wines.
    Journal of agricultural and food chemistry, 2008, Sep-24, Volume: 56, Issue:18

    Topics: Acetaldehyde; Food Handling; Fructose; Ketoglutaric Acids; Pyruvic Acid; Sulfur Dioxide; Wine

2008
Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.
    Letters in applied microbiology, 2012, Volume: 54, Issue:3

    Topics: Acetaldehyde; Culture Media; Fermentation; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillaceae; Pyruvic Acid; Sulfur Dioxide; Wine

2012
Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine.
    International journal of food microbiology, 2012, Apr-16, Volume: 155, Issue:3

    Topics: Acetaldehyde; Fermentation; Ketoglutaric Acids; Malates; Oenococcus; Pyruvic Acid; Sulfur Dioxide; Wine

2012
Kinetics of CH2OO reactions with SO2, NO2, NO, H2O and CH3CHO as a function of pressure.
    Physical chemistry chemical physics : PCCP, 2014, Jan-21, Volume: 16, Issue:3

    Topics: Acetaldehyde; Kinetics; Nitric Oxide; Nitrogen Dioxide; Oxides; Pressure; Sulfur Dioxide; Water

2014
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
    Journal of the science of food and agriculture, 2015, Volume: 95, Issue:1

    Topics: Acetaldehyde; Antioxidants; Color; Food Packaging; Oxidation-Reduction; Phenols; Povidone; Quercetin; Sulfur Dioxide; Tannins; Time Factors; Wine

2015
A rapid, one step preparation for measuring selected free plus SO2-bound wine carbonyls by HPLC-DAD/MS.
    Talanta, 2015, Volume: 134

    Topics: Acetaldehyde; Acetoin; Chromatography, High Pressure Liquid; Hydrolysis; Ketoglutaric Acids; Mass Spectrometry; Phenylhydrazines; Pyruvic Acid; Sulfur Dioxide; Sulfuric Acids; Wine

2015
Interactions between Heterogeneous Uptake and Adsorption of Sulfur Dioxide and Acetaldehyde on Hematite.
    The journal of physical chemistry. A, 2015, Apr-30, Volume: 119, Issue:17

    Topics: Acetaldehyde; Adsorption; Diffusion; Ferric Compounds; Spectroscopy, Fourier Transform Infrared; Sulfur Dioxide; Surface Properties

2015
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.
    Journal of agricultural and food chemistry, 2015, Dec-30, Volume: 63, Issue:51

    Topics: Acetaldehyde; Antioxidants; Copper; Iron; Kinetics; Oxidation-Reduction; Oxygen; Polyphenols; Proanthocyanidins; Spain; Sulfur Dioxide; Time Factors; Wine

2015
Reaction of Acetaldehyde with Wine Flavonoids in the Presence of Sulfur Dioxide.
    Journal of agricultural and food chemistry, 2016, Nov-16, Volume: 64, Issue:45

    Topics: Acetaldehyde; Anthocyanins; Flavonoids; Kinetics; Mass Spectrometry; Oxidation-Reduction; Sulfur Dioxide; Wine

2016
Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.
    Food research international (Ottawa, Ont.), 2018, Volume: 108

    Topics: Acetaldehyde; Adult; Aged; Color; Female; Fermentation; Food Analysis; Food Microbiology; Fruit; Humans; Male; Microbial Viability; Middle Aged; Odorants; Olfactory Perception; Oxygen; Oxygen Consumption; Saccharomyces cerevisiae; Smell; Sulfur Dioxide; Taste; Taste Perception; Vitis; Wine; Young Adult

2018
Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO
    Journal of the science of food and agriculture, 2021, Volume: 101, Issue:3

    Topics: Acetaldehyde; Acetic Acid; Biogenic Amines; Chitosan; Ethanol; Fermentation; Food Handling; Nitrogen; Saccharomyces cerevisiae; Secondary Metabolism; Sulfur Dioxide; Urethane; Vitis; Wine

2021
Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines.
    Journal of agricultural and food chemistry, 2020, Nov-25, Volume: 68, Issue:47

    Topics: Acetaldehyde; Anthocyanins; Chromatography, High Pressure Liquid; Food Storage; Mass Spectrometry; Molecular Structure; Odorants; Oxidation-Reduction; Oxygen; Sulfur Dioxide; Tannins; Wine

2020
Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments.
    Journal of agricultural and food chemistry, 2020, Dec-23, Volume: 68, Issue:51

    Topics: Acetaldehyde; Color; Fermentation; Food Handling; Oxidation-Reduction; Oxygen; Sulfur Dioxide; Wine; Yeasts

2020
Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.
    Food chemistry, 2022, Mar-30, Volume: 373, Issue:Pt B

    Topics: Acetaldehyde; Oxidative Stress; Sulfur; Sulfur Dioxide; Wine

2022
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide.
    Journal of agricultural and food chemistry, 2023, Jun-14, Volume: 71, Issue:23

    Topics: Acetaldehyde; Diacetyl; Odorants; Sulfur Dioxide; Wine

2023
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