Concepedia

Post-bottling Reduction

Post-Bottling Reduction is a chemical phenomenon in enology whereby sulfur-containing compounds undergo reductive reactions after bottling, leading to the development of undesirable volatile sulfur off-odors due to the absence of oxygen and continued microbial or chemical activity within the sealed wine environment.

3

Publications

104

Citations

11

Authors

3

Institutions

Publications per year

2017–2026

1

Parents

Publications

3

1–3 of 3

Authors

11

  1. MZ
    Marlize Z. Bekker

    Australian Wine Research Institute, Australia

    2 publications · 61 citations

    2

    h-index

  2. PA
    Paul A. Smith

    Australian Wine Research Institute, Australia

    2 publications · 61 citations

    2

    h-index

  3. DE
    Damian Espinase Nandorfy

    Australian Wine Research Institute, Australia

    1 publications · 21 citations

    1

    h-index

  4. AC
    Allie C. Kulcsar

    Australian Wine Research Institute, Australia

    1 publications · 21 citations

    1

    h-index

  5. JI
    Joyce I. Boye

    Agriculture and Agri-Food Canada, Canada

    1 publications · 43 citations

    1

    h-index

1–5 of 11

Institutions

3

  1. Australian Wine Research Institute

    Adelaide, Australia

    2 h-index

    10 publications

    286 citations

  2. Agriculture and Agri-Food Canada

    Ottawa, Canada

    1 h-index

    1 publications

    43 citations

  3. Lassonde Industries (Canada)

    Rougemont, Canada

    1 h-index

    2 publications

    86 citations

1–3 of 3

Venues

  1. Australian Journal of Grape and Wine Research

    1 publications · 21 citations

    1

    h-index

  2. Food Research International

    1 publications · 43 citations

    1

    h-index

  3. Molecules

    1 publications · 40 citations

    1

    h-index

1–3