Oxygen measures and consumption in must and wine

Growth of <i>Saccharomyces cerevisiae</i> is controlled by its limited respiratory capacity: Formulation and verification of a hypothesis

B. Sonnleitner, Othmar Käppeli · Biotechnology and Bioengineering · 1986 · 633 citations

Life Sciences, Biochemistry, Cellular Metabolism +16

Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Vernon L. Singleton · American Journal of Enology and Viticulture · 1987 · 513 citations

Agriculture, Biochemistry, Chemistry +17

Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines

C. F. Timberlake, P. Bridle · American Journal of Enology and Viticulture · 1976 · 379 citations

Agriculture, Biochemistry, Chemistry +17

Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines

C. F. Timberlake, P. Bridle · American Journal of Enology and Viticulture · 1976 · 375 citations

Agriculture, Biochemistry, Chemistry +17

Effect of oxygenation on polyphenol changes occurring in the course of wine-making

Vessela Atanasova‐Pénichon, Hélène Fulcrand, Véronique Cheynier et al. · Analytica Chimica Acta · 2002 · 320 citations

Agriculture, Biochemistry, Enology +12