Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

European Food Research and Technology

Volumn 242, Issue 10, 2016, Pages 1755-1762

  Cuenca, Martha ^a   Ciesa, Flavio ^b   Romano, Andrea ^a   Robatscher, Peter ^c   Scampicchio, Matteo ^a   Biasioli, Franco ^d  

^a FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^b Provincial Environment Agency   (Italy)

^c Research Centre for Agriculture and Forestry Laimburg   (Italy)

^d RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Alcoholic fermentation; Fourier transform infrared attenuated total reflectance spectroscopy (FTIR ATR) probe; Honey; Kinetics; Mead; Proton transfer reaction mass spectrometry (PTR MS)

Indexed keywords

ALCOHOLIC BEVERAGES; ENZYME KINETICS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MASS SPECTROMETRY; PROBES; PROTON TRANSFER; REACTION KINETICS; YEAST;

ALCOHOLIC FERMENTATION; FT-IR-ATR; HONEY; MEAD; PROTON-TRANSFER REACTION MASS SPECTROMETRIES;

FERMENTATION;

EID: 84962162165     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2675-3     Document Type: Article

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