Monitoring of wine aging process by electrospray ionization mass spectrometry

The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Ca...

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Publicat a:Ciência e Tecnologia de Alimentos
Autors principals: Alexandra Christine Helena Frankland SAWAYA, Rodrigo Ramos CATHARINO, Elizete Maria Pesamosca FACCO, Aline FOGAÇA, Helena Teixeira GODOY, Carlos Eugenio DAUDT, Marcos Nogueira EBERLIN
Format: Artigo
Idioma:Inglês
Publicat: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Matèries:
Agrociencias
wine
Merlot
Pinot noir
aging process
Cabernet Sauvignon
Accés en línia:https://www.redalyc.org/articulo.oa?id=395940110027
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