What’s in a wine? – A spot check of the integrity of European wine sold in China based on anthocyanin composition, stable isotope and glycerol impurity analysis

Author:

Müller Teresa M.1ORCID,Zhong Qiding2,Fan Shuangxi2,Wang Daobing2,Fauhl-Hassek Carsten1

Affiliation:

1. German Federal Institute for Risk Assessment (BfR), Department Safety in the Food Chain, Berlin, Germany

2. China National Research Institute of Food and Fermentation Industries Co., Ltd. (CNRIFFI), National Food Fermentation Standardization Center, Beijing, China

Funder

European Union’s Horizon 2020 research and innovation programme

Chinese Ministry of Science and Technology

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Reference57 articles.

1. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC–MS and LC–NMR

2. Albert M, Andler J, Bah T, Barbry-Blot P, Barraud J-F, Baxter B, Beard J, Bintz J, Biro A, Bishop N, et al. 2010. Inkscape 0.48.4. https://inkscapeorg/.

3. How Much Wine Is Really Produced and Consumed in China, Hong Kong, and Japan?

4. Rough Seas Ahead

5. Measuring agreement in method comparison studies

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