Stable Carbon Isotopic Composition of the Wine and CO2 Bubbles of Sparkling Wines: Detecting C4 Sugar Additions-Reference-Cited by-同舟云学术

Stable Carbon Isotopic Composition of the Wine and CO2 Bubbles of Sparkling Wines: Detecting C4 Sugar Additions

Published:2003-03-28 Issue:9 Volume:51 Page:2625-2631
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martinelli Luiz A.¹,Moreira Marcelo Z.¹,Ometto Jean P. H. B.¹,Alcarde André R.¹,Rizzon Luiz A.¹,Stange Erik¹,Ehleringer James R.¹

Affiliation:

1. Cena, Av. Centenário 303, 13416-000 Piracicaba, SP, Brazil; Departamento de Agroindústria, Alimentos e Nutrição. Escola Superior de Agricultura “Luiz de Queiroz”. Av. Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil; Embrapa Uva e Vinho, Rua Livramento 515, 95700-000 Bento Golçalvez, RS, Brazil; and Department of Biology, University of Utah, Salt Lake City, Utah 84112

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026088c

Reference17 articles.

1. Use of13C/12C ratios for studying the origin of CO2 in sparkling wines

2. DETERMINATION OF STABLE ISOTOPE RATIOS IN FOOD ANALYSIS

3. Carbon Isotope Discrimination and Photosynthesis

4. Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies

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