Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry

dc.creatorCatharino, RR
dc.creatorCunha, IBS
dc.creatorFogaca, AO
dc.creatorFacco, EMP
dc.creatorGodoy, HT
dc.creatorDaudt, CE
dc.creatorEberlin, MN
dc.creatorSawaya, ACHF
dc.date2006
dc.dateFEB
dc.date2014-11-17T15:25:05Z
dc.date2015-11-26T16:44:13Z
dc.date2014-11-17T15:25:05Z
dc.date2015-11-26T16:44:13Z
dc.date.accessioned2018-03-28T23:29:30Z
dc.date.available2018-03-28T23:29:30Z
dc.identifierJournal Of Mass Spectrometry. John Wiley & Sons Ltd, v. 41, n. 2, n. 185, n. 190, 2006.
dc.identifier1076-5174
dc.identifierWOS:000235596500006
dc.identifier10.1002/jms.976
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/62861
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/62861
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/62861
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1273852
dc.descriptionSamples 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.
dc.description41
dc.description2
dc.description185
dc.description190
dc.languageen
dc.publisherJohn Wiley & Sons Ltd
dc.publisherChichester
dc.publisherInglaterra
dc.relationJournal Of Mass Spectrometry
dc.relationJ. Mass Spectrom.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectelectrospray ionization mass spectrometry
dc.subjectwine
dc.subjectmust
dc.subjectgrapes
dc.subjectfermentation
dc.subjectAstringency
dc.subjectBitterness
dc.subjectPhenolics
dc.titleCharacterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry
dc.typeArtículos de revistas


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