acetaldehyde and sulfur dioxide
acetaldehyde has been researched along with sulfur dioxide in 24 studies
Research
Studies (24)
Timeframe | Studies, this research(%) | All Research% |
---|---|---|
pre-1990 | 2 (8.33) | 18.7374 |
1990's | 1 (4.17) | 18.2507 |
2000's | 6 (25.00) | 29.6817 |
2010's | 10 (41.67) | 24.3611 |
2020's | 5 (20.83) | 2.80 |
Authors
Authors | Studies |
---|---|
Carr, JG; Davies, PA; Sparks, AH | 1 |
Diemair, W; Engelhardt, I | 1 |
Comi, G; Maifreni, M; Romano, P; Suzzi, G; Zironi, R | 1 |
Liu, SQ; Mira de Orduña, R; Osborne, JP; Pilone, GJ | 1 |
Calderón, F; Gómez-Cordovés, MC; Morata, A; Suárez, JA | 1 |
Divol, B; Lonvaud-Funel, A; Miot-Sertier, C | 1 |
Dubé Morneau, A; Mira de Orduña, R; Osborne, JP | 1 |
Barbe, JC; Blasi, M; Deleuze, H; Dubourdieu, D; Maillard, B | 1 |
Barbe, JC; Blasi, M; Deleuze, H; Dubourdieu, D | 1 |
Clark, AC; Schmidtke, LM; Scollary, GR | 1 |
Osborne, JP; Wells, A | 1 |
Jackowetz, JN; Mira de Orduña, R | 1 |
Blitz, M; Daubney, L; Howes, NU; Seakins, P; Stone, D | 1 |
Currie, B; Diéval, JB; Han, G; Ugliano, M; Vidal, S; Waterhouse, AL | 1 |
Han, G; Wang, H; Waterhouse, AL; Webb, MR | 1 |
Chen, J; Cheng, T; Ding, X; Kong, L; Sun, Z; Yang, X; Zhao, X | 1 |
Bueno, M; Carrascon, V; Fernandez-Zurbano, P; Ferreira, V; Ugliano, M | 1 |
Elias, RJ; Sheridan, MK | 1 |
Cantu, A; Henschen, C; Sáenz-Navajas, MP; Waterhouse, AL; Watrelot, AA | 1 |
Díaz-Maroto, MC; García-Romero, E; Izquierdo-Cañas, PM; Marchante, L; Mena, A; Pérez-Coello, MS | 1 |
Arapitsas, P; Ferreira, V; Mattivi, F; Ontañón, I; Sáez, V; Sánchez, D | 1 |
Henschen, CW; Ji, J; Ma, L; Nguyen, TH; Waterhouse, AL | 1 |
Denat, F; Gougeon, RD; Nikolantonaki, M; Noret, L; Schmit-Kopplin, P; Sok, N; Tachtalidou, S | 1 |
Barbe, JC; Cameleyre, M; Pelonnier-Magimel, E; Riquier, L | 1 |
Reviews
1 review(s) available for acetaldehyde and sulfur dioxide
Article | Year |
---|---|
Micro-oxygenation of red wine: techniques, applications, and outcomes.
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
Article | Year |
---|---|
The toxicity of sulphur dioxide towards certain lactic acid bacteria from fermented apple juice.
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].
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.
Topics: Acetaldehyde; Acetates; Ethanol; Fermentation; Glycerol; Hand Strength; Hydrogen Sulfide; Mitosporic Fungi; Saccharomycetales; Sulfur Dioxide; Wine | 1997 |
Acetaldehyde metabolism by wine lactic acid bacteria.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
Topics: Acetaldehyde; Oxidative Stress; Sulfur; Sulfur Dioxide; Wine | 2022 |
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide.
Topics: Acetaldehyde; Diacetyl; Odorants; Sulfur Dioxide; Wine | 2023 |