Elemental characterisation of Cabernet Sauvignon wines using Particle-Induced X-ray Emission (PIXE)

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 244-250

  Eliete Iochims dos Santos, Carla ^a   Raquel Manfredi da Silva, Luiza ^a   Appel Boufleur, Liana ^a   Debastiani, Rafaela ^a   Alberici Stefenon, Cláudia ^b   Amaral, Lívio ^a   Lúcia Yoneama, Maria ^a   Dias, Johnny Ferraz ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b Kepler Weber Group   (Brazil)

Author keywords

Cabernet Sauvignon; Elemental composition; Physicochemical variables; PIXE; Trace elements; Wine

Indexed keywords

ALCOHOL; COPPER; IRON; MANGANESE; PHOSPHORUS; POTASSIUM; RUBIDIUM; SULFUR; TITANIUM; ZINC;

ACIDITY; ANALYTIC METHOD; ARTICLE; ATOMIC PARTICLE; CHEMICAL COMPOSITION; PARTICLE INDUCED X RAY EMISSION; PH; PHYSICAL CHEMISTRY; VINEYARD; WINE; X RAY SPECTROMETRY;

EID: 75949084441     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.079     Document Type: Article

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