Authenticity markers in Aglianico, Uva di Troia, Negroamaro and Primitivo grapes

Author:

Tamborra Pasquale,Esti Marco

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference30 articles.

1. Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines;Chabreyrie;J. Agric. Food Chem.,2008

2. Shikimic acid quantification in experimental mono-varietal white wines produced in Italy;Versini,2003

3. Bedeutung der shikimisäuer und des anthocyanspektrums für die charakterisierung von rebsorten;Holbach;Lebenmittelchemie,2001

4. Pinot noir varietal characterization through phenolic compound and aroma precursor study;Pigella;Riv. Vitic. Enol.,1998

5. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS;Cantos;J. Agric. Food Chem.,2002

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