LEADER 03822nam  2200841z- 450 
001 9910404077803321
005 20210211
010   $a3-03928-735-4
035   $a(CKB)4100000011302360
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/43077
035   $a(oapen)doab43077
035   $a(EXLCZ)994100000011302360
100   $a20202102d2020      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aChemical/Instrumental Approaches to the Evaluation of Wine Chemistry
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 online resource (148 p.)
311 08$a3-03928-734-6 
330   $aWine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine's chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed "Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry" as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.
606   $aChemistry$2bicssc
610   $aactivator
610   $aaggregation
610   $aanthocyanins
610   $aantioxidant activity
610   $aarabinogalactan
610   $aatomic absorption
610   $aBee pollen
610   $abiological aging
610   $aBrettanomyces
610   $acharged aerosol detection (CAD)
610   $aChinese wine
610   $acowslip
610   $acyclodextrins
610   $adessert wine
610   $aestimated daily intake
610   $aflavonoids
610   $agas chromatography-mass spectrometry
610   $aGC-qMS
610   $ahealth potential
610   $ahealth risk assessment
610   $aHS-SPME
610   $ahydrogels
610   $aICP-MS
610   $aionic exchange resin
610   $amannoprotein
610   $ametals
610   $an/a
610   $ananoparticle tracking analysis
610   $anuclear magnetic resonance
610   $aphoto-diode array detector (PDA)
610   $apotential odorants
610   $aPrimula veris L.
610   $aseed tannin
610   $asherry wine
610   $asmoke taint
610   $asweeteners
610   $atrace elements
610   $atriterpenoid saponins
610   $aVOCs
610   $avolatile phenols
610   $awhite spirits
610   $awine
615  7$aChemistry
700   $aPerestrelo$b Rosa Maria de Sa?$4auth$01312851
702   $aCa?mara$b Jose? Sousa$4auth
906   $aBOOK
912   $a9910404077803321
996   $aChemical$93031027
997   $aUNINA