Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles

Author:

Springer Andrea E.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference44 articles.

1. Regulation (EC) (2002) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food SafetyAuthority and laying down procedures in matters of food safety. OJ L 31:1–24

2. Nunes-Miranda JD, Igrejas G, Arauju E, Reboiro-Jato M, Capelo JL (2013) Mass spectrometry-based fingerprinting of proteins and peptides in wine quality control: a critical overview. Crit Rev Food Sci Nutr 53:751–759

3. Chabreyrie D, Chauvet S, Guyon F, Salagoïty M-H, Antinelli JF, Medina B (2008) Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines. J Agric Food Chem 56:6785–6790

4. Soufleros EH, Bouloumpasi E, Tsarchopoulos C, Biliaderis CG (2003) Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage. Food Chem 80:261–273

5. Bouloumpasi E, Soufleros EH, Tsachopoulos C, Biliarderis CG (2002) Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region. Vitis 41:195–202

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