Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

• প্রধান লেখক: Perestrelo, Rosa Maria de Sá (auth)
• অন্যান্য লেখক: Câmara, José Sousa (auth)
• বিন্যাস: বৈদ্যুতিক গ্রন্থের অধ্যায়
• ভাষা: ইংরেজি
• প্রকাশিত: MDPI - Multidisciplinary Digital Publishing Institute 2020
• বিষয়গুলি: Chemistry; n/a; nanoparticle tracking analysis; sweeteners; health risk assessment; metals; volatile phenols; aggregation; cyclodextrins; antioxidant activity; seed tannin; trace elements; sherry wine; HS-SPME; atomic absorption; Bee pollen; photo-diode array detector (PDA); biological aging; triterpenoid saponins; VOCs; gas chromatography-mass spectrometry; charged aerosol detection (CAD); anthocyanins; health potential; dessert wine; hydrogels; potential odorants; nuclear magnetic resonance; GC-qMS; Primula veris L.; mannoprotein; Brettanomyces; ionic exchange resin; Chinese wine; arabinogalactan; ICP-MS; activator; flavonoids; smoke taint; wine; cowslip; white spirits; estimated daily intake
• অনলাইন ব্যবহার করুন: DOAB: download the publication; DOAB: description of the publication

Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several c...