Characterization of Swiss vineyards using isotopic data in combination with trace elements and classical parameters

European Food Research and Technology

Volumn 219, Issue 1, 2004, Pages 97-104

  Gremaud, Gérard ^a   Quaile, Sylvie ^b   Piantini, Umberto ^c   Pfammatter, Elmar ^d   Corvi, Claude ^e  

^a FEDERAL OFFICE OF PUBLIC HEALTH   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c University of Applied Sciences (HEVs)   (Switzerland)

^d Official Laboratory of the Canton of Valais   (Switzerland)

^e Service de Protection de la Consommation   (Switzerland)

Author keywords

Elemental analysis; FT IR; Geographical origin; IRMS; Isotopes; Swiss wine

Indexed keywords

ETHANOL; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUCTOSE; ISOTOPES; ORGANIC ACIDS; TRACE ELEMENTS; WINE;

ELEMENTAL ANALYSIS; FT-IR; GEOGRAPHICAL ORIGIN; IRMS; SWISS WINE;

CROPS;

ETHANOL; FARM CROPS; FOURIER ANALYSIS; INFRARED SPECTRA; ISOTOPES; SUCROSE; TARTARIC ACID; TRACE ELEMENTS;

VITIS SP.;

EID: 17444389650     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0919-0     Document Type: Article

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