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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Autors principals:	Joël S. Rossier, Valérie Maury, Laetitia Gaillard, Elmar Pfammatter
Format:	Artigo
Idioma:	Alemão
Publicat:	Swiss Chemical Society 2016-05-01
Col·lecció:	CHIMIA
Matèries:	Ancestral method Closed tank Isotopic ratio Sparkling wine Traditional method
Accés en línia:	https://www.chimia.ch/chimia/article/view/1767
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