Monitoring of wine aging process by electrospray ionization mass spectrometry

Monitoring of wine aging process by electrospray ionization mass spectrometry

The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Ca...

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Bibliographic Details
Main Authors: Alexandra Christine Helena Frankland Sawaya, Rodrigo Ramos Catharino, Elizete Maria Pesamosca Facco, Aline Fogaça, Helena Teixeira Godoy, Carlos Eugenio Daudt, Marcos Nogueira Eberlin
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-09-01
Series:Food Science and Technology
Subjects:
espectrometria de massas com ionização por eletrospray
vinho
processo de envelhecimento
Pinot noir
Merlot
Cabernet Sauvignon
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027&lng=en&tlng=en

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