A thorough study on the use of quantitative 1H NMR in Rioja red wine fermentation processes

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 6, 2009, Pages 2112-2118

  López Rituerto, Eva ^a   Cabredo, Susana ^a   López, Martina ^b   Avenoza, Alberto ^a   Busto, Jesús H ^a   Peregrina, Jesús M ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b Universidad de La Rioja ^*  (Spain)

Author keywords

Fermentations; Nuclear magnetic resonance; PCA; Wine

Indexed keywords

ACETIC ACID; ALANINE; ALCOHOL; LACTIC ACID; PROLINE; SUCCINIC ACID;

ARTICLE; FERMENTATION; KINETICS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WINE;

ACETIC ACID; ALANINE; ETHANOL; FERMENTATION; KINETICS; LACTIC ACID; MAGNETIC RESONANCE SPECTROSCOPY; PROLINE; SUCCINIC ACID; WINE;

VITACEAE;

EID: 64549156910     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803245r     Document Type: Article

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