Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

• Autor principal: Perestrelo, Rosa Maria de Sá (auth)
• Otros Autores: Câmara, José Sousa (auth)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Materias: 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
• Acceso en línea: 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...