Effect of different winemaking conditions on organic acids compounds of white wines
Organic acids represent naturally occurring compounds that are found in many types of food
and beverages, with important functions in defining products' final quality. Their proportions …
and beverages, with important functions in defining products' final quality. Their proportions …
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps
T Roman, G Nicolini, L Barp, M Malacarne, F Tait… - Vitis, 2018 - openpub.fmach.it
Shikimic acid (SHA) has been used for years as variety marker in fraud control, especially
for'Pinot Noir','Pinot Gris' and'Pinot Blanc'with very low amounts. Until now no data for the …
for'Pinot Noir','Pinot Gris' and'Pinot Blanc'with very low amounts. Until now no data for the …
The study of biochemical composition of grape and wine from Armenian selectionvariety Nrneni
B Grigoryan, M Mikayelyan, K Kazumyan… - Bioactive Compounds in …, 2024 - ffhdj.com
Background: In Armenia, autochthonous, modern cultivars, and wild grape populations are
highly diverse. Different types of wine can be produced due to the climatic zones. Grapes …
highly diverse. Different types of wine can be produced due to the climatic zones. Grapes …
[PDF][PDF] Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines. Foods 2021, 10, 2569
Organic acids represent naturally occurring compounds that are found in many types of food
and beverages, with important functions in defining products' final quality. Their proportions …
and beverages, with important functions in defining products' final quality. Their proportions …
[PDF][PDF] Organic acids determination in Romanian wines by HPLC method
N Marius2a, N Bogdan, CL Cintia, M Ioan, Z Cătălin… - academia.edu
HPLC technique in order to detect quantitatively the following acids: oxalic, tartaric, malic,
shikimic, lactic, acetic, succinic, citric and fumaric acids. The three methods of analysis are …
shikimic, lactic, acetic, succinic, citric and fumaric acids. The three methods of analysis are …