Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 778-783

  Sanz, M Luz ^a   Martínez Castro, Isabel ^a   Moreno Arribas, M Victoria ^b  

^a INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

CG MS; Commercial tannins; Monosaccharides; Polyalcohols; Wine

Indexed keywords

ARABINITOL; ARABINOSE; BORNESITOL; CHIRO INOSITOL; FRUCTOSE; GLUCOSE; INOSITOL; INOSITOL DERIVATIVE; MONOSACCHARIDE; MUCO INOSITOL; PINITOL; POLYOL; QUERCITOL; TANNIN; TRIMETHYLSILYL DERIVATIVE; XYLOSE;

ANALYTIC METHOD; ARTICLE; BARK; CHEMICAL ANALYSIS; CHESTNUT; CONTROLLED STUDY; DERIVATIZATION; GALL (PLANT); GAMBIER; GRAPE; MASS FRAGMENTOGRAPHY; OAK; PLANT; PLANT SEED; QUALITATIVE ANALYSIS; QUEBRACHO; WINE;

SCHINOPSIS BALANSAE; VITACEAE;

EID: 46049099338     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.050     Document Type: Article

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