Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Andrew C. Clark"'
Autor:
Xinyi Zhang, Andrew C. Clark
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
The Cu fraction in wine associated with Cu(II)-organic acid complexes can suppress detrimental aromas attributed to hydrogen sulfide and methanethiol. However, the long-term stability of this Cu fraction (known as Cu fraction I) during bottle aging o
Externí odkaz:
https://doaj.org/article/0a949134e1c144309c0d795ebcfb458d
Publikováno v:
IVES Technical Reviews (2021)
Simple and inexpensive methodologies for quantifying the total Cu concentration as well as various Cu fractions in wine have been recently developed, including the application of colorimetric analysis, and/or diatomaceous earth depth filtration. Comp
Externí odkaz:
https://doaj.org/article/028f1c3547d84ddca12658a50a703825
Autor:
Andrew C. Clark, Nikolaos Kontoudakis
Publikováno v:
Chemosensors, Vol 6, Iss 3, p 35 (2018)
Development of oxidative and reductive flavors in wine can be influenced by the concentration and form of Cu within the wine. Electrochemical techniques have been devised to quantitate electrochemically active Cu (labile) in wine, as opposed to inact
Externí odkaz:
https://doaj.org/article/1dea9da3ef124fcd86b0fbd95464e8b6
Publikováno v:
Food Chemistry. 424:136418
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7390f00e25df3724ae6a9030ac201bfb
https://doi.org/10.1016/j.foodchem.2023.136418
https://doi.org/10.1016/j.foodchem.2023.136418
Publikováno v:
Australian Journal of Grape and Wine Research. 26:121-129
Background and Aims The total concentration of copper (Cu) in wine cannot be routinely measured without relatively expensive equipment, reagents and/or without labour‐intensive sample pretreatment. The following research describes an approach for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9c3f061938e367f4ada0ea6801ba726
https://doi.org/10.1111/ajgw.12425
https://doi.org/10.1111/ajgw.12425
Autor:
John Blackman, Leigh Schmidtke, Andrew C. Clark, Claudia Schueuermann, Christopher Steel, Yu Qiu, Lachlan J. Schwarz
Publikováno v:
Australian Journal of Grape and Wine Research. 26:79-89
Background and Aims The threshold for Botrytis contamination of winegrapes is not fully known. Using a measurement of the fungal sterol, ergosterol, we aimed to understand how much grey mould of grapes can be tolerated before there is a perceivable i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::956cc2692aeeb3649b66b8378d1196c9
https://doi.org/10.1111/ajgw.12417
https://doi.org/10.1111/ajgw.12417
Publikováno v:
Food chemistry. 393
Cu in wine can suppress sulfidic-odours, but the active forms and duration of protection are uncertain. Additions of 0, 0.3 or 0.6 mg/L Cu(II) were made to Chardonnay and Pinot Grigio at bottling. Throughout a 12- or 14-month storage period, Cu fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39e7f42f1680417d85b13ea4ae18e3aa
https://pubmed.ncbi.nlm.nih.gov/35661605
https://pubmed.ncbi.nlm.nih.gov/35661605
Publikováno v:
Food chemistry. 377
Sulfide-bound Cu in wine is a potential contributor to the reductive development of wine. This study examines the effectiveness of filtration for the adsorptive removal of this Cu fraction. The copper concentration in wine before and after filtration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c50c99ac6242ed744947c05f95dd22b3
https://pubmed.ncbi.nlm.nih.gov/35032852
https://pubmed.ncbi.nlm.nih.gov/35032852
Publikováno v:
Journal of Radiology Nursing. 38:112-118
Pulmonary embolism is a significant health concern, affecting mainly the adult and elderly population. The focus of this review article will be on the epidemiology, presentation, treatment, and outcomes of PE arising from deep venous thrombosis.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b84af6863facaba4646e755027d1a609
https://doi.org/10.1016/j.jradnu.2019.01.006
https://doi.org/10.1016/j.jradnu.2019.01.006
Autor:
Andrew C. Clark, Xinyi Zhang, John Blackman, Nikolaos Kontoudakis, Katja Suklje, Guillaume Antalick
Publikováno v:
Food Analytical Methods. 12:1285-1297
This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::050750f3e272c5c58fec530564419c61
https://doi.org/10.1007/s12161-019-01463-1
https://doi.org/10.1007/s12161-019-01463-1