Concepedia

Post-bottling Oxidation

Post-Bottling Oxidation is a chemical degradation process in which bottled substances, particularly beverages such as wine, undergo oxidation after sealing due to residual or permeated oxygen, leading to alterations in sensory and chemical properties over time.

13

Publications

847

Citations

55

Authors

14

Institutions

Publications per year

2017–2026

1

Parents

Publications

13

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

Maurizio Ugliano, Mariola Kwiatkowski, Stéphane Vidal et al. · Journal of Agricultural and Food Chemistry · 2011 · 177 citations

, , +15

Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

Paulo Lopes, Maria A. Silva, Alexandre Pons et al. · Journal of Agricultural and Food Chemistry · 2009 · 156 citations

, , +17

Effect of bottling and storage on the migration of plastic constituents in Spanish bottled waters

Albert Guart, Francisco Bono-Blay, A. Joseph Borrell et al. · Food Chemistry · 2014 · 99 citations

, , +7

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

Jérémie Wirth, Cécile Morel-Salmi, Jean Marc Souquet et al. · Food Chemistry · 2010 · 91 citations

, , +16

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Maurizio Ugliano, Jean‐Baptiste Diéval, Tracey Siebert et al. · Journal of Agricultural and Food Chemistry · 2012 · 77 citations

, , +17

1–5 of 13

Authors

55

  1. JD
    Jean‐Baptiste Diéval

    Orange (France), France

    6 publications · 468 citations

    6

    h-index

  2. MU
    Maurizio Ugliano

    University of Verona, Italy

    4 publications · 304 citations

    4

    h-index

  3. SV
    Stéphane Vidal

    Australian Wine Research Institute, Australia

    4 publications · 304 citations

    4

    h-index

  4. OA
    Olav Aagaard

    DSM (Netherlands), Netherlands

    3 publications · 290 citations

    3

    h-index

  5. JW
    Jérémie Wirth

    Sciences pour L’Œnologie, France

    2 publications · 164 citations

    2

    h-index

1–5 of 55

Institutions

14

  1. Orange (France)

    Paris, France

    3 h-index

    6 publications

    682 citations

  2. Australian Wine Research Institute

    Adelaide, Australia

    3 h-index

    12 publications

    1.3K citations

  3. Sciences pour L’Œnologie

    Montpellier, France

    3 h-index

    12 publications

    1K citations

  4. Hochschule Geisenheim University

    Geisenheim, Germany

    2 h-index

    4 publications

    62 citations

  5. University of Verona

    Verona, Italy

    1 h-index

    1 publications

    36 citations

  6. University of California, Davis

    Davis, United States

    1 h-index

    7 publications

    252 citations

  7. Provincial Institute for Hygiene

    Antwerp, Belgium

    1 h-index

    3 publications

    108 citations

  8. Royal Library of Belgium

    Brussels, Belgium

    1 h-index

    4 publications

    308 citations

1–8 of 14

Venues

  1. Food Chemistry

    3 publications · 263 citations

    3

    h-index

  2. American Journal of Enology and Viticulture

    AJEV · 3 publications · 63 citations

    3

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 410 citations

    3

    h-index

  4. Fermentation

    1 publications · 17 citations

    1

    h-index

  5. Food Research International

    1 publications · 43 citations

    1

    h-index

1–5