Zobrazeno 1 - 10
of 35
pro vyhledávání: '"John C. Danilewicz"'
Autor:
John C. Danilewicz
Publikováno v:
American Journal of Enology and Viticulture. 72:338-345
The electronic configuration of oxygen (O2) does not allow it to react directly with wine reductants such as polyphenols. It relies on the catalytic intervention of iron (Fe), which redox cycles between its ferrous (Fe(II)) and ferric (Fe(III)) state
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c36d2930287356c7211186b1534d80be
https://doi.org/10.5344/ajev.2021.21008
https://doi.org/10.5344/ajev.2021.21008
Publikováno v:
American Journal of Enology and Viticulture. 71:266-277
Recent work has evaluated the kinetics of free and total sulfur dioxide (SO2) loss in wine following aerial exposure, but little work exists on the relationship between free and total SO2 during the oxidation conditions expected during wine storage.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a89bd89d9655db2badf07fc019274f8
https://doi.org/10.5344/ajev.2020.19083
https://doi.org/10.5344/ajev.2020.19083
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:4145-4153
During its production wine can react with substantial amounts of aerial oxygen. Some oxidation can be beneficial, especially in red wine, but if allowed to occur in excess it is highly detrimental, making oxygen management an important aspect of wine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::481cb58a2de4cea2911aadfb8296c1f7
https://doi.org/10.1021/acs.jafc.9b00127
https://doi.org/10.1021/acs.jafc.9b00127
Publikováno v:
American Journal of Enology and Viticulture. 69:189-195
Studies on the aerial oxidation of a simple catechol and also (+)-catechin in model wine have shown that the SO2:O2 molar reaction ratio is 2:1. One mole equivalent of sulfur dioxide (SO2) reacts with the hydrogen peroxide (H2O2) that is produced, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc4bcd56c3ebb114455ebc8d6e026e13
https://doi.org/10.5344/ajev.2018.17095
https://doi.org/10.5344/ajev.2018.17095
Autor:
John C. Danilewicz
Publikováno v:
American Journal of Enology and Viticulture. 69:141-147
Wine oxidation is catalyzed by iron (Fe). Fe(II) is oxidized by O2 to produce Fe(III), which oxidizes reductants, such as polyphenols, thereby returning to the ferrous state. Therefore, Fe-redox cycles and the [Fe(III)]:[Fe(II)] ratio depend on the r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b97b34d0d2014dcf7f5ecad7d14a2e6e
https://doi.org/10.5344/ajev.2017.17081
https://doi.org/10.5344/ajev.2017.17081
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:2564-2571
Fermentation-derived volatile sulfur compounds (VSCs) are undesirable in wine and are often remediated in a process known as copper fining. In the present study, the addition of Cu(II) to model and real wine systems containing hydrogen sulfide (H2S)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7585b2e8ae367fc4eef4972773c09853
https://doi.org/10.1021/acs.jafc.6b05418
https://doi.org/10.1021/acs.jafc.6b05418
Publikováno v:
Journal of agricultural and food chemistry. 66(51)
Diorganopolysulfanes can be generated when hydrogen sulfide (H2S) and thiols are oxidized in the presence of Cu(II) under conditions usually aimed at removing H2S from wine. This work sought to understand if polysulfanes could act as latent sources o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf90fbd1dcdd161a24359477e712093
https://pubmed.ncbi.nlm.nih.gov/30539626
https://pubmed.ncbi.nlm.nih.gov/30539626
Autor:
John C. Danilewicz
Publikováno v:
American Journal of Enology and Viticulture. 67:377-384
Iron (Fe) plays a key role in wine oxidation. The reduction potential of the Fe(III)/Fe(II) redox couple in wine conditions allows Fe(II) to react with O2 and Fe(III) to react with polyphenols with the assistance of sulfite. Copper (Cu) accelerates F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cd644ed312a03e3e9ac35a100ce8e10
https://doi.org/10.5344/ajev.2016.16033
https://doi.org/10.5344/ajev.2016.16033
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:4105-4113
Sulfidic off-odors arising during wine production are frequently removed by Cu(II) fining. In part 1 of this study ( 10.1021/acs.jafc.6b00641 ), the reaction of H2S and thiols with Cu(II) was examined; however, the interaction of iron and copper is a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d35d68bc8232c856714a5b669b1c08d
https://doi.org/10.1021/acs.jafc.6b00642
https://doi.org/10.1021/acs.jafc.6b00642
Autor:
John C. Danilewicz
Publikováno v:
American Journal of Enology and Viticulture. 66:463-471
Three methods, the Folin-Ciocalteu (F-C), Ferric Ion Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl Radical (DPPH•) assays were compared to determine polyphenol concentration in white wine and to compare the effects of SO2. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12dd8801fd6df590ea75e32f60c9215f
https://doi.org/10.5344/ajev.2015.15025
https://doi.org/10.5344/ajev.2015.15025