Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMS

The authenticity of grape musts is normally checked through a time-consuming stable isotopic analysis of carbon (δ(13)C) after fermentation and distillation by following the official OIV MA AS-312-06 method. In this study, the alternative use of a technique based on δ(13)C isotopic analysis of the m...

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Detalles Bibliográficos
Autores principales: Perini, Matteo, Pianezze, Silvia, Guardini, Katia, Allari, Letizia, Larcher, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9919784/
https://www.ncbi.nlm.nih.gov/pubmed/36771077
http://dx.doi.org/10.3390/molecules28031411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9919784/
https://www.ncbi.nlm.nih.gov/pubmed/36771077
http://dx.doi.org/10.3390/molecules28031411

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