Use of Isotope Ratio Determination (13C/12C) to Assess the Production Method of Sparkling Wine
The production of a sparkling wine can be performed with different methods taking from a few weeks to several years, which often justifies a difference in added value for the consumer. This paper presents the use of isotope ratio ?13C measurements combined with physico-chemical analyses fo...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Alemão |
| Gepubliceerd in: |
Swiss Chemical Society
2016-05-01
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| Reeks: | CHIMIA |
| Onderwerpen: | |
| Online toegang: | https://www.chimia.ch/chimia/article/view/1767 |
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