Reductive Balance

Reductive Balance is a theoretical construct in wine chemistry that delineates the equilibrium state in which sulfur-containing compounds confer desirable sensory attributes without manifesting offensive reductive aromas, thereby distinguishing it from related redox phenomena by specifically addressing the threshold between beneficial reduction and sensory fault.

4

Publications

113

Citations

11

Authors

2

Institutions

Publications per year

2017–2026

1

Authors

11

  1. RB
    Richard B. Noto

    Brown University, United States

    1 publications · 16 citations

    1

    h-index

  2. SN
    Sergio Neri

    University of Catania, Italy

    1 publications · 16 citations

    1

    h-index

  3. DI
    D Ierna

    University of Catania, Italy

    1 publications · 16 citations

    1

    h-index

  4. MW
    Megan Watkins

    Western Sydney University, Australia

    1 publications · 22 citations

    1

    h-index

  5. VV
    V. V. S. Tyagi

    University of Tennessee at Knoxville, United States

    1 publications · 23 citations

    1

    h-index

1–5 of 11

Institutions

2

  1. Southeast University

    Nanjing, China

    1 h-index

    3 publications

    156 citations

  2. University of Catania

    Catania, Italy

    1 h-index

    1 publications

    16 citations

  3. China Medical University

    Shenyang, China

    1 publications

    10 citations

  4. First Hospital of China Medical University

    Shenyang, China

    1 publications

    10 citations

1–4 of 2

Venues

  1. Environment International

    1 publications · 52 citations

    1

    h-index

  2. Annals of Botany

    1 publications · 23 citations

    1

    h-index

  3. Language and Education

    1 publications · 22 citations

    1

    h-index

  4. PubMed

    Repository · 1 publications · 16 citations

    1

    h-index

  5. Journal of Nanobiotechnology

    JN · 1 publications · 10 citations

1–5