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Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.
Anal Chim Acta. 2010 Feb 15;660(1-2):35-42. doi: 10.1016/j.aca.2009.11.049. Epub 2009 Dec 3.
Anal Chim Acta. 2010.
PMID: 20103141
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.
Ugliano M, et al. Among authors: dieval jb.
J Agric Food Chem. 2012 Sep 5;60(35):8561-70. doi: 10.1021/jf3014348. Epub 2012 Aug 24.
J Agric Food Chem. 2012.
PMID: 22900817
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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
Han G, Ugliano M, Currie B, Vidal S, Diéval JB, Waterhouse AL.
Han G, et al. Among authors: dieval jb.
J Sci Food Agric. 2015 Jan;95(1):36-43. doi: 10.1002/jsfa.6694. Epub 2014 Jun 16.
J Sci Food Agric. 2015.
PMID: 24737051
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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.
Ugliano M, et al. Among authors: dieval jb.
J Agric Food Chem. 2011 Mar 23;59(6):2564-72. doi: 10.1021/jf1043585. Epub 2011 Feb 18.
J Agric Food Chem. 2011.
PMID: 21332202
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