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Gluconic acid, its lactones, and SO(2) binding phenomena in musts from botrytized grapes

Jean-Christophe Barbe1, Gilles De Revel, Alain Bertrand

  • 1Unité Associée INRA/Université Victor Segalen Bordeaux II, Faculté d'OEnologie, 351 Cours de la Libération, F-33405 Talence Cedex, France. jc-barge@enitab.fr

Journal of Agricultural and Food Chemistry
|October 17, 2002
PubMed

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