Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/62861
Type: Artigo de periódico
Title: Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry
Author: Catharino, RR
Cunha, IBS
Fogaca, AO
Facco, EMP
Godoy, HT
Daudt, CE
Eberlin, MN
Sawaya, ACHF
Abstract: Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometry (ESI-MS). Diagnostic ions for must were different from those of wine samples, although small variations for each of the grape varieties were also detected. The addition of unfermented must or sugar to wine could also be clearly detected. The spectra were acquired in a few minutes per sample, indicating that ESI-MS can be used for high-throughput analysis of samples and should prove useful for quality control during and after the fermentation process. Copyright (c) 2005 John Wiley & Sons, Ltd.
Subject: electrospray ionization mass spectrometry
wine
must
grapes
fermentation
Country: Inglaterra
Editor: John Wiley & Sons Ltd
Rights: fechado
Identifier DOI: 10.1002/jms.976
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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