A new method for the identification of cyclic diglycerols in wine

A new method for the identification of cyclic diglycerols in wine

Glycerol is the most important secondary product of the grape's must fermentation, but it can be also industrially produced by synthesis. In this case, other substances such as cyclic diglycerols (CycD) and 3-methoxy -1,2-propandiol (3-MPD), are present together with glycerol. The presence of C...

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Bibliographic Details
Main Authors: Monica Bononi, Chiara Favale, Elisabetta Lubian, Fernando Tateo
Format: Article
Language:English
Published: International Viticulture and Enology Society 2001-12-01
Series:OENO One
Subjects:
glycerol
diglycerols
wine
Online Access:https://oeno-one.eu/article/view/1690

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