{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T14:52:25Z","timestamp":1792507945210,"version":"4.5.0"},"reference-count":60,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,12,25]],"date-time":"2025-12-25T00:00:00Z","timestamp":1766620800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011025","name":"Government of Western Australia","doi-asserted-by":"publisher","award":["UA Ph2102"],"award-info":[{"award-number":["UA Ph2102"]}],"id":[{"id":"10.13039\/501100011025","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001786","name":"University of Adelaide","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001786","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007915","name":"Wine Australia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100007915","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,1]]},"DOI":"10.1016\/j.fochx.2025.103447","type":"journal-article","created":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T16:42:51Z","timestamp":1766767371000},"page":"103447","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"special_numbering":"C","title":["Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging"],"prefix":"10.1016","volume":"33","author":[{"given":"Yu","family":"Hou","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marlize Z.","family":"Bekker","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tracey E.","family":"Siebert","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gal Y.","family":"Kreitman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David W.","family":"Jeffery","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"11","key":"10.1016\/j.fochx.2025.103447_bb0005","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27113535","article-title":"Wine faults: State of knowledge in reductive aromas, oxidation and atypical aging, prevention, and correction methods","volume":"27","author":"Ailer","year":"2022","journal-title":"Molecules"},{"issue":"1","key":"10.1016\/j.fochx.2025.103447_bb0010","first-page":"1","article-title":"Analysis of free hydrogen sulfide in wines using gas detection tubes","volume":"6","author":"Allison","year":"2022","journal-title":"Catalyst: Discovery into Practice"},{"key":"10.1016\/j.fochx.2025.103447_bb0015","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.chroma.2015.12.010","article-title":"Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen","volume":"1429","author":"Arapitsas","year":"2016","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.fochx.2025.103447_bb0020","doi-asserted-by":"crossref","DOI":"10.1155\/2023\/8041096","article-title":"Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media","volume":"2023","author":"Bekker","year":"2023","journal-title":"Australian Journal of Grape and Wine Research"},{"issue":"1","key":"10.1016\/j.fochx.2025.103447_bb0025","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1111\/ajgw.12459","article-title":"Comparison of remediation strategies for decreasing \u2018reductive\u2019 characters in Shiraz wines","volume":"27","author":"Bekker","year":"2021","journal-title":"Australian Journal of Grape and Wine Research"},{"issue":"51","key":"10.1016\/j.fochx.2025.103447_bb0030","doi-asserted-by":"crossref","first-page":"13483","DOI":"10.1021\/acs.jafc.8b04690","article-title":"Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine","volume":"66","author":"Bekker","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"9","key":"10.1016\/j.fochx.2025.103447_bb0035","doi-asserted-by":"crossref","first-page":"1214","DOI":"10.3390\/molecules21091214","article-title":"Formation of hydrogen sulfide in wine: Interactions between copper and sulfur dioxide","volume":"21","author":"Bekker","year":"2016","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2025.103447_bb0040","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1016\/j.foodchem.2017.10.123","article-title":"Evaluation of putative precursors of key \u2018reductive\u2019 compounds in wines post-bottling","volume":"245","author":"Bekker","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127628","article-title":"Spotlight on release mechanisms of volatile thiols in beverages","volume":"339","author":"Bonnaffoux","year":"2021","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.103447_bb0050","doi-asserted-by":"crossref","DOI":"10.5344\/ajev.2023.23031","article-title":"Temperature and cap management effects on the chemical, phenolic, and chromatic composition of Pinot noir wines from the central coast of California","volume":"74","author":"Casassa","year":"2023","journal-title":"American Journal of Enology and Viticulture"},{"key":"10.1016\/j.fochx.2025.103447_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131341","article-title":"Time course accumulation of polysulfides in chardonnay and model juice fermentations","volume":"371","author":"Dekker","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2022.104632","article-title":"Polysulfides accumulation in white wines produced from different oenological yeasts","volume":"111","author":"Dekker","year":"2022","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2025.103447_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.chroma.2023.463805","article-title":"Monitoring hydrogen sulfide de-novo formation from polysulfides present in wine using ion chromatography and ultra high-pressure liquid chromatography combined with fraction collection and high-resolution mass spectrometry","volume":"1690","author":"Dekker","year":"2023","journal-title":"Journal of Chromatography A"},{"issue":"22","key":"10.1016\/j.fochx.2025.103447_bb0070","doi-asserted-by":"crossref","first-page":"5229","DOI":"10.1007\/s00216-020-02734-1","article-title":"Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMS","volume":"412","author":"Dekker","year":"2020","journal-title":"Analytical and Bioanalytical Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132756","article-title":"Simultaneous quantification of glutathione, glutathione disulfide and glutathione-S-sulfonate in grape and wine using LC-MS\/MS","volume":"386","author":"Dienes-Nagy","year":"2022","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103447_bb0080","doi-asserted-by":"crossref","first-page":"713","DOI":"10.3390\/molecules26030713","article-title":"Bottle aging and storage of wines: A review","volume":"26","author":"Echave","year":"2021","journal-title":"Molecules"},{"issue":"41","key":"10.1016\/j.fochx.2025.103447_bb0085","doi-asserted-by":"crossref","first-page":"10015","DOI":"10.1021\/jf503089u","article-title":"Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels","volume":"62","author":"Ferreira","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.103447_bb0090","first-page":"156","article-title":"Oxygen consumption in South African Sauvignon blanc wines: Role of glutathione, sulphur dioxide and certain phenolics","volume":"34","author":"Fracassetti","year":"2013","journal-title":"South African Journal of Enology and Viticulture"},{"issue":"32","key":"10.1016\/j.fochx.2025.103447_bb0095","doi-asserted-by":"crossref","first-page":"6317","DOI":"10.1021\/acs.jafc.6b01638","article-title":"Formation and release of H2S, methanethiol, and dimethylsulfide during the anoxic storage of wines at room temperature","volume":"64","author":"Franco-Luesma","year":"2016","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103447_bb0100","doi-asserted-by":"crossref","first-page":"623","DOI":"10.20870\/oeno-one.2020.54.3.3527","article-title":"Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines","volume":"54","author":"Gambuti","year":"2020","journal-title":"OENO One"},{"issue":"4","key":"10.1016\/j.fochx.2025.103447_bb0105","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1080\/15459621003609713","article-title":"An accurate substitution method for analyzing censored data","volume":"7","author":"Ganser","year":"2010","journal-title":"Journal of Occupational and Environmental Hygiene"},{"key":"10.1016\/j.fochx.2025.103447_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144229","article-title":"Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines","volume":"484","author":"Goulioti","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144603","article-title":"Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species","volume":"486","author":"Hou","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0120","doi-asserted-by":"crossref","first-page":"25591","DOI":"10.1021\/acs.jafc.5c07483","article-title":"Quantitation of polysulfides in wine, beer, and cider by HPLC-MS\/MS after solid phase extraction","volume":"73","author":"Hou","year":"2025","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2022.104124","article-title":"Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium","volume":"109","author":"Huang","year":"2023","journal-title":"Food Microbiology"},{"issue":"48","key":"10.1016\/j.fochx.2025.103447_bb0130","doi-asserted-by":"crossref","first-page":"10542","DOI":"10.1021\/acs.jafc.7b04015","article-title":"Role of elemental sulfur in forming latent precursors of H2S in wine","volume":"65","author":"Jastrzembski","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103447_bb0135","doi-asserted-by":"crossref","first-page":"139","DOI":"10.3390\/fermentation8040139","article-title":"New insights into the origin of volatile sulfur compounds during wine fermentation and their evolution during aging","volume":"8","author":"Jim\u00e9nez-Lorenzo","year":"2022","journal-title":"Fermentation"},{"key":"10.1016\/j.fochx.2025.103447_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126352","article-title":"Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates","volume":"316","author":"Kontoudakis","year":"2020","journal-title":"Food Chemistry"},{"issue":"12","key":"10.1016\/j.fochx.2025.103447_bb0145","doi-asserted-by":"crossref","first-page":"2564","DOI":"10.1021\/acs.jafc.6b05418","article-title":"Copper(II)-mediated hydrogen sulfide and thiol oxidation to disulfides and organic polysulfanes and their reductive cleavage in wine: Mechanistic elucidation and potential applications","volume":"65","author":"Kreitman","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"11","key":"10.1016\/j.fochx.2025.103447_bb0150","doi-asserted-by":"crossref","first-page":"1728","DOI":"10.1080\/10408398.2018.1427043","article-title":"Loss and formation of malodorous volatile sulfhydryl compounds during wine storage","volume":"59","author":"Kreitman","year":"2019","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"2","key":"10.1016\/j.fochx.2025.103447_bb0155","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1021\/jf303665z","article-title":"Role of glutathione in winemaking: A review","volume":"61","author":"Kritzinger","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.talanta.2020.121105","article-title":"A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine","volume":"218","author":"van Leeuwen","year":"2020","journal-title":"Talanta"},{"issue":"18","key":"10.1016\/j.fochx.2025.103447_bb0170","doi-asserted-by":"crossref","first-page":"6741","DOI":"10.1021\/jf0614239","article-title":"Impact of storage position on oxygen ingress through different closures into wine bottles","volume":"54","author":"Lopes","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.103447_bb0175","doi-asserted-by":"crossref","first-page":"0740011","DOI":"10.5344\/ajev.2022.22051","article-title":"Hydrogen sulfide formation in canned wines under long-term and accelerated conditions","volume":"74","author":"Montgomery","year":"2023","journal-title":"American Journal of Enology and Viticulture"},{"issue":"2","key":"10.1016\/j.fochx.2025.103447_bb0185","doi-asserted-by":"crossref","first-page":"53","DOI":"10.3390\/fermentation8020053","article-title":"Sulfane sulfur compounds as source of reappearance of reductive off-odors in wine","volume":"8","author":"M\u00fcller","year":"2022","journal-title":"Fermentation"},{"issue":"13","key":"10.1016\/j.fochx.2025.103447_bb0190","doi-asserted-by":"crossref","first-page":"1623","DOI":"10.1089\/ars.2012.4973","article-title":"Kinetics and mechanisms of thiol\u2013disulfide exchange covering direct substitution and thiol oxidation-mediated pathways","volume":"18","author":"Nagy","year":"2013","journal-title":"Antioxidants & Redox Signaling"},{"key":"10.1016\/j.fochx.2025.103447_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110132","article-title":"Effect of antioxidant supplementation on the polysulfides of white wines","volume":"134","author":"Nardin","year":"2020","journal-title":"LWT - Food Science and Technology"},{"issue":"60","key":"10.1016\/j.fochx.2025.103447_bb0200","doi-asserted-by":"crossref","first-page":"8868","DOI":"10.1039\/C9CC03020D","article-title":"Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae","volume":"55","author":"Pilkington","year":"2019","journal-title":"Chemical Communications"},{"key":"10.1016\/j.fochx.2025.103447_bb0205","first-page":"5","article-title":"There\u2019s something about glutathione","volume":"246","author":"Schmidt","year":"2020","journal-title":"AWRI Technical Review"},{"key":"10.1016\/j.fochx.2025.103447_bb0210","first-page":"68","article-title":"Extending the shelf life of canned wines","volume":"674","author":"Scrimgeour","year":"2020","journal-title":"Australian and New Zealand Grapegrower and Winemaker"},{"issue":"7","key":"10.1016\/j.fochx.2025.103447_bb0215","doi-asserted-by":"crossref","first-page":"2637","DOI":"10.1021\/jf048273r","article-title":"Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment","volume":"53","author":"Segurel","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.103447_bb0220","doi-asserted-by":"crossref","DOI":"10.5344\/ajev.2023.23069","article-title":"Hydrogen sulfide formation in canned wines: Variation among can sources","volume":"75","author":"Sheehan","year":"2024","journal-title":"American Journal of Enology and Viticulture"},{"issue":"17","key":"10.1016\/j.fochx.2025.103447_bb0225","doi-asserted-by":"crossref","first-page":"9454","DOI":"10.1021\/jf102008r","article-title":"Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection","volume":"58","author":"Siebert","year":"2010","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0230","doi-asserted-by":"crossref","first-page":"705","DOI":"10.1111\/ajgw.12193","article-title":"Sources of volatile sulfur compounds in wine","volume":"21","author":"Smith","year":"2015","journal-title":"Australian Journal of Grape and Wine Research"},{"key":"10.1016\/j.fochx.2025.103447_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2025.101452","article-title":"Oxygen transfer rate measurements of closure systems after 12 years of aging. Impact on the aroma compounds of Sauvignon Blanc wines","volume":"48","author":"Suhas","year":"2025","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2025.103447_bb0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138944","article-title":"1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls","volume":"449","author":"Tachtalidou","year":"2024","journal-title":"Food Chemistry"},{"issue":"35","key":"10.1016\/j.fochx.2025.103447_bb0245","doi-asserted-by":"crossref","first-page":"8561","DOI":"10.1021\/jf3014348","article-title":"Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure","volume":"60","author":"Ugliano","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0250","doi-asserted-by":"crossref","first-page":"2564","DOI":"10.1021\/jf1043585","article-title":"Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen","volume":"59","author":"Ugliano","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0255","doi-asserted-by":"crossref","first-page":"212","DOI":"10.1016\/j.foodchem.2017.03.125","article-title":"The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage","volume":"231","author":"Vela","year":"2017","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.103447_bb0260","doi-asserted-by":"crossref","DOI":"10.5344\/ajev.2023.22071","article-title":"Packaging of wine in aluminum cans \u2013 A review","volume":"74","author":"Versari","year":"2023","journal-title":"American Journal of Enology and Viticulture"},{"key":"10.1016\/j.fochx.2025.103447_bb0270","series-title":"Understanding Wine Chemistry","first-page":"45","article-title":"Amines, amino acids, and proteins","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0275","series-title":"Understanding Wine Chemistry","first-page":"162","article-title":"Sulfur dioxide","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0280","series-title":"Understanding Wine Chemistry","first-page":"259","article-title":"Sulfur metabolism","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0285","series-title":"Understanding Wine Chemistry","first-page":"99","article-title":"Thiols and related sulfur compounds","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0290","series-title":"Understanding Wine Chemistry","first-page":"345","article-title":"Topics related to aging","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0295","series-title":"Understanding Wine Chemistry","first-page":"463","article-title":"Wine packaging \u2013 Alternatives to glass","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0300","series-title":"Understanding wine chemistry","first-page":"318","article-title":"Wine redox chemistry","author":"Waterhouse","year":"2024"},{"key":"10.1016\/j.fochx.2025.103447_bb0305","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125130","article-title":"Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation","volume":"300","author":"Xu","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103447_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133305","article-title":"Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging","volume":"393","author":"Zhang","year":"2022","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103447_bb0315","doi-asserted-by":"crossref","first-page":"70","DOI":"10.3390\/beverages5040070","article-title":"Copper(II) and sulfur dioxide in Chardonnay juice and Shiraz must: Impact on volatile aroma compounds and Cu forms in wine","volume":"5","author":"Zhang","year":"2019","journal-title":"Beverages"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525012945?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525012945?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,1,31]],"date-time":"2026-01-31T08:33:30Z","timestamp":1769848410000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525012945"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1]]},"references-count":60,"alternative-id":["S2590157525012945"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103447","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,1]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103447","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103447"}}