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Chemistry of copper in white wine: a review

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.339-350

2015

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Removal of sulfide‐bound copper from white wine by membrane filtration

Australian journal of grape and wine research, 2019-01, Vol.25 (1), p.53-61

2019

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Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Australian journal of grape and wine research, 2016-06, Vol.22 (2), p.169-181

2016

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Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity

Australian journal of grape and wine research, 2015-02, Vol.21 (1), p.30-39

2015

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Size fractionation of metals in wine using ultrafiltration

Talanta (Oxford), 1997-09, Vol.44 (9), p.1649-1658

1997

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Ascorbic Acid-Induced Browning of (+)-Catechin In a Model Wine System

Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.934-939

2001

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Determination of free and total copper and lead in wine by stripping potentiometry

Fresenius' journal of analytical chemistry, 1997, Vol.358 (6), p.711-717

1997

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Determination of total copper in white wine by stripping potentiometry utilising medium exchange

Analytica chimica acta, 2000-05, Vol.413 (1), p.25-32

2000

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Determination of cadmium, lead and copper in wine by potentiometric stripping analysis

Fresenius' journal of analytical chemistry, 1997, Vol.358 (6), p.723-727

1997

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interaction of phosphine with haemoglobin and erythrocytes

Xenobiotica, 1992, Vol.22 (5), p.599-607

1992

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Determination of sulfur dioxide in wines and beverages by flow injection analysis with reductive amperometric detection and electrolytic cleanup

Journal of AOAC International, 1993-11, Vol.76 (6), p.1389-1393

1993

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Determination of sulfuric acid in metallurgical process streams by discontinuous flow analysis

Analytica chimica acta, 1995-06, Vol.308 (1), p.197-205

1995

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Impact of ascorbic acid on the oxidative colouration and associated reactions of a model wine solution containing (+)−catechin, caffeic acid and iron

Australian journal of grape and wine research, 2008-11, Vol.14 (3), p.238-249

2008

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Wines: Wine Production

Encyclopedia of Food and Health, 2015, p.571-576

Scollary, G.R.

2015

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Influence of Uronic Acids on the Spontaneous Precipitation of Calcium l-(+)-Tartrate in a Model Wine Solution

Journal of agricultural and food chemistry, 1996-06, Vol.44 (6), p.1382-1386

1996

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Defining the Ascorbic Acid Crossover from Anti-Oxidant to Pro-Oxidant in A Model Wine Matrix Containing (+)-Catechin

Journal of agricultural and food chemistry, 2003-07, Vol.51 (14), p.4126-4132

2003

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Isomeric Influence on the Oxidative Coloration of Phenolic Compounds in a Model White Wine: Comparison of (+)-Catechin and (−)-Epicatechin

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.9993-9998

2005

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The Role of Copper(II) in the Bridging Reactions of (+)-Catechin by Glyoxylic Acid in a Model White Wine

Journal of agricultural and food chemistry, 2003-10, Vol.51 (21), p.6204-6210

2003

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The Determination of Silver in Photographic Emulsionsby Discontinuous Flow Analysis

Electroanalysis (New York, N.Y.), 1998-01, Vol.10 (1), p.21-25

1998

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Factors influencing the production and stability of xanthylium cation pigments in a model white wine system

Australian journal of grape and wine research, 2006-04, Vol.12 (1), p.57-68

2006

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The Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine Solution

American journal of enology and viticulture, 1995, Vol.46 (4), p.509-517

1995

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The mechanism of precipitation of calcium L(+)-tartrate in a model wine solution

Colloids and surfaces. A, Physicochemical and engineering aspects, 1994-02, Vol.82 (3), p.225-235

1994

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Postgraduate education in Analytical Chemistry : an Australian perspective

Fresenius' journal of analytical chemistry, 1997-01, Vol.357 (2), p.224-226

SCOLLARY, G. R

1997

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Examination of the sulfur dioxide-ascorbic acid anti-oxidant system in a model white wine matrix

Journal of the science of food and agriculture, 2004-03, Vol.84 (4), p.318-324

2004

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Copper(II)-mediated oxidation of (+)-catechin in a model white wine system

Australian journal of grape and wine research, 2002-10, Vol.8 (3), p.186-195

2002

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Chemistry of copper in white wine: a review

Removal of sulfide‐bound copper from white wine by membrane filtration

Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity

Size fractionation of metals in wine using ultrafiltration

Ascorbic Acid-Induced Browning of (+)-Catechin In a Model Wine System

Determination of free and total copper and lead in wine by stripping potentiometry

Determination of total copper in white wine by stripping potentiometry utilising medium exchange

Determination of cadmium, lead and copper in wine by potentiometric stripping analysis

interaction of phosphine with haemoglobin and erythrocytes

Determination of sulfur dioxide in wines and beverages by flow injection analysis with reductive amperometric detection and electrolytic cleanup

Determination of sulfuric acid in metallurgical process streams by discontinuous flow analysis

Impact of ascorbic acid on the oxidative colouration and associated reactions of a model wine solution containing (+)−catechin, caffeic acid and iron

Wines: Wine Production

Influence of Uronic Acids on the Spontaneous Precipitation of Calcium l-(+)-Tartrate in a Model Wine Solution

Defining the Ascorbic Acid Crossover from Anti-Oxidant to Pro-Oxidant in A Model Wine Matrix Containing (+)-Catechin

Isomeric Influence on the Oxidative Coloration of Phenolic Compounds in a Model White Wine: Comparison of (+)-Catechin and (−)-Epicatechin

The Role of Copper(II) in the Bridging Reactions of (+)-Catechin by Glyoxylic Acid in a Model White Wine

The Determination of Silver in Photographic Emulsionsby Discontinuous Flow Analysis

Factors influencing the production and stability of xanthylium cation pigments in a model white wine system

The Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine Solution

The mechanism of precipitation of calcium L(+)-tartrate in a model wine solution

Postgraduate education in Analytical Chemistry : an Australian perspective

Examination of the sulfur dioxide-ascorbic acid anti-oxidant system in a model white wine matrix

Copper(II)-mediated oxidation of (+)-catechin in a model white wine system

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