Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography

Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography

The enantiomeric ratio of chiral compounds is known as a useful tool to estimate wine quality as well as observe an influence of wine-producing technology. The incorporation of flow-modulated comprehensive two-dimensional gas chromatography in this type of analysis provides a possibility to improve...

Full description

Bibliographic Details
Main Authors:	Olga Vyviurska, Nemanja Koljančić, Ha Anh Thai, Roman Gorovenko, Ivan Špánik
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Foods
Subjects:	enantioselective analysis flow-modulated comprehensive two-dimensional gas chromatography botrytized wines Tokaj wine region
Online Access:	https://www.mdpi.com/2304-8158/10/4/876

Similar Items

An overview on botrytized wines
by: Kallitsounakis Georgios, et al.
Published: (2020-01-01)

Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine
by: Bruno Fedrizzi, et al.
Published: (2011-01-01)

Geodetic survey of tuff wine cellars in Veľká Tŕňa
by: Miroslav Šimčák, et al.
Published: (2012-12-01)

Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography
by: Aneta Kholová, et al.
Published: (2020-11-01)

Marketing characteristics of Tokaj wine specialities based on factor and cluster analyses
by: László Kárpáti, et al.
Published: (2009-09-01)

Determination of biogenic amine content of Tokaj Wine Specialities
by: M. Kállay
Published: (2003-10-01)

Analysis of Low Cancer Mortality Rates in the Wine Regions of Tokaj and Balaton in Hungary
by: Sándor Sipka, et al.
Published: (2020-09-01)

NEW TENDENCIES IN WINE TOURISM IN TOKAJ WINE REGION (HUNGARY): THE DECREASING ROLE OF TOKAJI ASZÚ AS A DOMINANT BRAND
by: Nikolett DROTÁR, et al.
Published: (2021-03-01)

Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development
by: Júlia Hegyi-Kaló, et al.
Published: (2020-12-01)

Botrytized wines – current perspectives
by: Magyar I, et al.
Published: (2016-10-01)

Comparison of Different Categories of Slovak Tokaj Wines in Terms of Profiles of Volatile Organic Compounds
by: Katarína Furdíková, et al.
Published: (2020-02-01)

Observation on the refermentation of sweet <em>Botrytis</em>-affected wines
by: Benoit Divol, et al.
Published: (2004-09-01)

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation
by: Igor Lukić, et al.
Published: (2020-12-01)

Roles of microbiota in the formation of botrytized grapes and wines
by: Hua Li, et al.
Published: (2021-01-01)

Nomenclatura na língua portuguesa em cromatografia multidimensional abrangente Nomenclature for comprehensive multidimensional chromatography in portuguese language
by: Carin von Mühlen, et al.
Published: (2007-06-01)

Discriminating wine yeast strains and their fermented wines : an integrated approach
by: Osborne, Charles D.
Published: (2008)

Development of a Single-Stage Modulator for Comprehensive Two-Dimensional Gas Chromatography (GC × GC)
by: McNeish, Christopher
Published: (2011)

Development of a Single-Stage Modulator for Comprehensive Two-Dimensional Gas Chromatography (GC × GC)
by: McNeish, Christopher
Published: (2011)

Comprehensive two-dimensional gas chromatographic analysis of volatile organic compounds in distillate of fermented Sorbus domestica fruit
by: Vyviurska Olga, et al.
Published: (2014-10-01)

Marketing strategies of wines for a wine trader in Hong Kong : research report.
Published: (c198)

Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS)
by: Neves Nuno, et al.
Published: (2021-01-01)

Caracterização de amostras petroquímicas e derivados utilizando cromatografia gasosa bidimensional abrangente (GCxGC) Characterization of petrochemical samples and their derivatives by comprehensive two-dimensional gas chromatography
by: Carin von Mühlen, et al.
Published: (2006-07-01)

Consumer acceptance of a selection of South African red wines : intrinsic, extrinsic and socio-demographic influences
by: Basson, Shantelle
Published: (2012)

Factors affecting port wine colour stability
by: Mitchell, Daylene Portia
Published: (2019)

Applicatins of liquid chromatography-tandem mass spectrometry to wine analysis : targeted analysis and compound identification
by: Alberts, P.
Published: (2012)

A critical process analysis of wine production to improve cost efficiency, wine quality and environmental performance
by: Sheridan, Craig
Published: (2012)

Wine Economics
Published: (2020)

The Ohio Wine and Wine Grape Industries
by: Siffrit, Susan K.
Published: (1976)

Application of comprehensive two dimensional gas chromatography to wine analysis
by: Vestner, Jochen
Published: (2011)

Wine on the island of typhoons: culture of wine and wine drinking in a southern chinese frontier
by: Элина Алиевна Саракаева
Published: (2017-03-01)

Cromatografia gasosa bidimensional abrangente (GC × GC) Comprehensive two-dimensional gas chromatography (GC × GC)
by: Marcio Pozzobon Pedroso, et al.
Published: (2009-01-01)

Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines
by: Van Antwerpen, Lindi
Published: (2012)

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality
by: Miller, Frederick Kenton
Published: (2012)

Specificity and selectivity improvement in doping analysis using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry
by: Samantha S. Barbosa, et al.
Published: (2012-01-01)

Descriptive analysis of Pinot noir juice and wine qualities
by: Ludwig-Williams, Nancy
Published: (2012)

Some factors involved in the clarification of whey wine
by: Larson, Peter Kebren
Published: (2012)

Mannoprotein production and wine haze reduction by wine yeast strains
by: Ndlovu, Thulile
Published: (2012)

HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY FOR DETERMINATION OF AROMATIC ALDEHYDES IN WINE DISTILLATES
by: Elena Nezalzova
Published: (2011-06-01)

The evaluation of bacteriocins and enzymes for biopreservation of wine
by: Du Toit, Corina
Published: (2012)

Applications de la chromatographie en phase gazeuse a l'œnologie
by: Pascal RIBEREAU-GAYON
Published: (1968-06-01)