Monitoring of wine aging process by electrospray ionization mass spectrometry

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dc.creatorAlexandra Christine Helena Frankland SAWAYA
dc.creatorRodrigo Ramos CATHARINO
dc.creatorElizete Maria Pesamosca FACCO
dc.creatorAline FOGAÇA
dc.creatorHelena Teixeira GODOY
dc.creatorCarlos Eugenio DAUDT
dc.creatorMarcos Nogueira EBERLIN
dc.date2011
dc.date.accessioned2026-07-07T04:19:50Z
dc.descriptionThe 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 Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940110027
dc.identifier.urihttp://hdl.handle.net/123456789/457992
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.31
dc.subjectAgrociencias
dc.titleMonitoring of wine aging process by electrospray ionization mass spectrometry
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos