EDP Sciences logo
Submit your paper
Search
Menu
All issues Volume 33 / No 1 (2018) Ciência Téc. Vitiv., 33 1 (2018) 47-57 References
Open Access
Issue
Ciência Téc. Vitiv.
Volume 33, Number 1, 2018
Page(s) 47 - 57
DOI https://doi.org/10.1051/ctv/20183301047
Published online 01 June 2018
  • Bosso A., Panero L., Petrozziello M., Asproudi A., Motta S., Guaita M., 2015. Use of polyaspartate as inhibitor of tartaric precipitation in wines. Food Chem., 185, 1-6. [CrossRef] [PubMed] [Google Scholar]
  • Bosso A., Salmaso D., Faveri E., Guaita M., Franceshi D., 2010. The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives. Vitis, 49, 95-99. [Google Scholar]
  • Boulton R., 2001. The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am. J. Enol. Vitic., 52, 67-87. [Google Scholar]
  • Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E., 1996. Principles and practices in winemaking. 604 p. Chapman & Hall, New York. [Google Scholar]
  • Cabrita M.J., Garcia R., Catarino S., 2016. Recent developments in wine tartaric stabilization. In: Recent advances in wine stabilization and conservation technologies. 49-63. Jordão A.M. & Cosme F. (eds), Nova Science Publishers, New York. [Google Scholar]
  • Claus H., Tenzer S., Sobe M., Schlander M., König H., Fröhlich J., 2014. Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of red wine. Aust. J. Grape Wine R., 20, 186-193. [CrossRef] [Google Scholar]
  • Crachereau J.C., Gabas N., Blouin J., Hébrard B., Maujean A., 2001. Stabilisation tartrique des vins par la carboxymethylcellulose (C.M.C.). Bull. l’OIV, 841-842, 151-159. [Google Scholar]
  • De Freitas V., Mateus N., 2001. Nephelometric study of salivary protein–tannin aggregates. J. Sci. Food Agr., 82, 113-119. [CrossRef] [Google Scholar]
  • European Union, 2009. Commission Regulation (EC) N° 606/2009 of 10 July 2009. Off. J. Eur. Union, L193. [Google Scholar]
  • Gerbaud V., Gabas N., Blouin J., Crachereau J.C., 2010. Study of wine tartaric acid salt stabilization by addition of carboxymethylcellulose (CMC): comparison with the “protective colloids” effect. J. Int. Sci. Vigne Vin, 44, 231-242. [Google Scholar]
  • Greeff A.E., Robillard B., du Toit W.J., 2012. Short- and long-term efficiency of carboxymethylcellulose (CMC) to prevent crystal formation in South African wine. Food Addit. Contam., 29, 1374-1385. [CrossRef] [PubMed] [Google Scholar]
  • Guise R., Filipe-Ribeiro L., Nascimento D., Bessa O., Nunes F.M., Cosme F., 2014. Comparison between different types of carboxymethylcellulose and other oenological additives used for white wine tartaric stabilization. Food Chem., 156, 250-257. [CrossRef] [PubMed] [Google Scholar]
  • Kramling T.E., Singleton V.L., 1969. An estimate of the nonflavonoid phenols in wines. Am. J. Enol. Vitic., 20, 86-92. [Google Scholar]
  • Lasanta C., Gómez J., 2012. Tartrate stabilization of wines. Trends Food Sci. Tech., 28, 52–59. [CrossRef] [Google Scholar]
  • Lubbers S., Léger B., Charpentier C., Feuillat M., 1993. Effet colloïde protecteur d’extraits de parois de levures sur la stabilité tartrique d’une solution hydro alcoolique modèle. J. Int. Sci. Vigne Vin, 27, 13-22. [Google Scholar]
  • Mira H., Leite P., Ricardo-da-Silva J.M., Curvelo-Garcia A.S., 2006. Use of ion exchange resins for tartrate wine stabilization. J. Int. Sci. Vigne Vin, 40, 4, 223-246. [Google Scholar]
  • Moutounet M., Bouissou D., Escudier J.L., 2010. Effets de traitement de stabilization tartrique de vins rouges par une gomme de cellulose (carboxymethylcellulose). Infowine-Revue Internet de Viticulture et OEnologie, 6/2, 1826-1590. [Google Scholar]
  • OIV, 2017a. International Oenological Codex. International Organisation of Vine and Wine, Paris. [Google Scholar]
  • OIV, 2017b. International Code of Oenological Practices. International Organisation of Vine and Wine, Paris. [Google Scholar]
  • OIV, 2017c. Compendium of international methods of wine and musts analysis (Vol. 1 and 2). International Organisation of Vine and Wine, Paris. [Google Scholar]
  • Pechamat L., Zeng L., Jourdes M., Ghidossi R., Teissedre P.-L., 2014. Occurrence and formation kinetics of pyranomalvidinprocyanidin dimer pigment in Merlot red wine: impact of acidity and oxygen concentrations. J. Agric. Food Chem., 62, 1701-1705. [CrossRef] [PubMed] [Google Scholar]
  • Ribéreau-Gayon P., Dubordieu D., Donèche B., Lonvaud A., 2006. Handbook of Enology. The Chemistry of Wine. Stabilization and Treatments (Vol. 2). 441 p. John Wiley & Sons, England. [Google Scholar]
  • Rodriguez-Clemente R., Correa-Gorospe I., 1988. Structural, morphological and kinetic aspects of potassium hydrogen tartrate precipitation from wine and ethanolic solutions. Am. J. Enol. Vitic., 39, 169–178. [Google Scholar]
  • Sommer S., Dickescheid C., Harbertson J.F., Fisher U., Cohen S.D., 2016. Rationale for haze formation after carboxymethyl cellulose (CMC) addition to red wine. J. Agric. Food Chem., 64, 6879-6887. [CrossRef] [PubMed] [Google Scholar]
  • Somers T.C., Evans M.E., 1977. Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO2, chemical age. J. Sci. Food Agr., 28, 279-287. [CrossRef] [Google Scholar]
  • Sun B., Leandro C., Ricardo-da-Silva J.M., Spranger I., 1998. Separation of grape and wine proanthocyanidins according to their degree of polymerization. J. Agric. Food Chem., 46, 1390-1396. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.