Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry

Journal of Mass Spectrometry

Volumn 41, Issue 2, 2006, Pages 185-190

  Catharine, Rodrigo R ^a   Cunha, Ildenize B S ^a   Fogaça, Aline O ^b   Facco, Elizete M P ^a   Godoy, Helena T ^a   Daudt, Carlos E ^b   Eberlin, Marcos N ^a   Sawaya, Alexandra C H F ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Electrospray ionization mass spectrometry; Fermentation; Grapes; Must; Wine

Indexed keywords

FERMENTATION; FOOD PRODUCTS; IONIZATION; IONS; MASS SPECTROMETRY; QUALITY CONTROL;

ELECTROSPRAY IONIZATION MASS SPECTROMETRY; GRAPES; MUST;

WINE;

FLAVONOID; PHENOL DERIVATIVE; SUGAR;

ARTICLE; CHEMICAL ANALYSIS; CHEMOMETRIC ANALYSIS; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; GRAPE; INFUSION SYSTEM; PRIORITY JOURNAL; WINE;

SPECIES SPECIFICITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; VITIS; VOLATILIZATION; WINE;

VITACEAE; VITIS SP.;

EID: 32944477520     PISSN: 10765174     EISSN: None     Source Type: Journal    
DOI: 10.1002/jms.976     Document Type: Article

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