Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

Author:

Sirén Heli,Sirén Kimmo,Sirén Juhani

Publisher

Elsevier BV

Subject

Biochemistry,Analytical Chemistry

Reference49 articles.

1. Classification of Tempranillo wines according to geographic origin: combination of mass spectrometry based electronic nose and chemometrics;Cynkar;Anal. Chim. Acta,2010

2. The Science of Wine;Goode,2005

3. Differences in Pinot Noir red wines produced by different methods; chromatographic, spectroscopic, and electro aided study,2012

4. R.P. Bates, P.G. Crandall, Principles and practices in small- and medium-scale fruit juice processing. FAO Agricultural Services Bulletin 146. Rome (2001) ISBN 92-5-104661-1.

5. Classification of Marsala wines according to their polyphenol, carbohydrate and heavy metal levels using canonical discriminant analysis;La Torre;Food Chem.,2008

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