Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1194-1200

  Rovio, Stella ^a   Sirén, Kimmo ^b   Sirén, Heli ^c  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c LAPPEENRANTA UNIVERSITY OF TECHNOLOGY   (Finland)

Author keywords

Capillary electrophoresis; Carbohydrates; Carboxylic acids; Inorganic ions; Red wine

Indexed keywords

ALKALI EARTH METAL; CARBOXYLATE ANIONS; CHEMICAL COMPOSITIONS; END USERS; GEOGRAPHIC ORIGINS; INORGANIC ALKALI; INORGANIC ANIONS; INORGANIC IONS; METAL CATION; PINOT NOIR; RED WINE; SENSORY EVALUATION; WINE SAMPLE;

CAPILLARY ELECTROPHORESIS; CARBOHYDRATES; CARBOXYLATION; CARBOXYLIC ACIDS; ELECTROCHEMISTRY; FRUITS; GEOCHEMISTRY; ORGANIC ACIDS; POSITIVE IONS; SPECTRUM ANALYSIS; WINE;

CHEMICAL ANALYSIS;

ACETIC ACID; CALCIUM; CITRIC ACID; FORMIC ACID; FRUCTOSE; FUCOSE; FUMARIC ACID; GALACTOSE; GLUCOSE; GLYCOLIC ACID; INOSITOL; LACTIC ACID; MAGNESIUM; MALEIC ACID; MALIC ACID; MALONIC ACID; MANNITOL; MANNOSE; OXALIC ACID; POTASSIUM; RHAMNOSE; RIBOSE; SODIUM; SORBITOL; SUCCINIC ACID; TARTARIC ACID; TREHALOSE; XYLOSE;

ARGENTINA; ARTICLE; AUSTRALIA; CAPILLARY ELECTROPHORESIS; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FRANCE; GEOGRAPHICAL VARIATION (SPECIES); NEW ZEALAND; RED WINE; REPRODUCIBILITY; SENSORY EVALUATION; SPECTROSCOPY; SWITZERLAND;

VITACEAE;

EID: 77956613242     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.044     Document Type: Article

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