Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1055-1062

  Fabani, María P ^a,b   Ravera, Mario J A ^a   Wunderlin, Daniel A ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD NACIONAL DE SAN JUAN   (Argentina)

Author keywords

Chemical marker; Chemometrics; VOCs profile; Wine authentication

Indexed keywords

CHEMICAL COMPOUNDS; FERMENTATION; YEAST;

1-HEXANOL; ALCOHOLIC FERMENTATION; ARGENTINA; CHEMICAL MARKERS; CHEMOMETRICS; RED WINE; WINE FERMENTATION;

WINE;

1 OCTEN 3 OL; 2,3 BUTANEDIOL; ACETALDEHYDE; BENZYL ALCOHOL; BUTYRIC ACID ETHYL ESTER; CAMPHENE; FURFURAL; GLYCEROL; HEXADECANOL; HEXANOIC ACID; HEXANOL; ISOPENTYL ACETATE; METHADONE; PHENETHYL ALCOHOL; VOLATILE ORGANIC COMPOUND;

ALCOHOL PRODUCTION; ARGENTINA; AROMA; ARTICLE; CHEMOMETRICS; FERMENTATION; FOAM; FOOD PROCESSING; GRAPE MUST; LIMIT OF QUANTITATION; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; RED WINE; SACCHAROMYCES CEREVISIAE; SIGNAL NOISE RATIO; SOLID PHASE MICROEXTRACTION; SUGAR INTAKE; WINE AGING;

EID: 84878286248     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.046     Document Type: Article

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