Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry
Wine 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 c...
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| Principais autores: | , |
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| Formato: | Online |
| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Acesso em linha: | 46128 |
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| _version_ | 1869514845516201984 |
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| author | Perestrelo, Rosa Maria de Sá Câmara, José Sousa |
| author_browse | Câmara, José Sousa Perestrelo, Rosa Maria de Sá |
| author_facet | Perestrelo, Rosa Maria de Sá Câmara, José Sousa |
| author_sort | Perestrelo, Rosa Maria de Sá |
| collection | Directory of Open Access Books |
| description | Wine 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. |
| format | Online |
| id | doab-20.500.12854ir-43077 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-430772024-04-05T12:38:44Z Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry Perestrelo, Rosa Maria de Sá Câmara, José Sousa QD1-999 QD71-142 Q1-390 n/a nanoparticle tracking analysis sweeteners health risk assessment metals volatile phenols aggregation cyclodextrins antioxidant activity seed tannin trace elements sherry wine HS–SPME atomic absorption Bee pollen photo-diode array detector (PDA) biological aging triterpenoid saponins VOCs gas chromatography-mass spectrometry charged aerosol detection (CAD) anthocyanins health potential dessert wine hydrogels potential odorants nuclear magnetic resonance GC–qMS Primula veris L. mannoprotein Brettanomyces ionic exchange resin Chinese wine arabinogalactan ICP-MS activator flavonoids smoke taint wine cowslip white spirits estimated daily intake thema EDItEUR::P Mathematics and Science::PN Chemistry Wine 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. 2021-02-11T09:45:51Z 2021-02-11T09:45:51Z 2020-06-09 16:38:57 2020 book 46128 9783039287345 9783039287352 https://directory.doabooks.org/handle/20.500.12854/43077 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2322 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-735-2 10.3390/books978-3-03928-735-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039287345 9783039287352 148 open access |
| spellingShingle | QD1-999 QD71-142 Q1-390 n/a nanoparticle tracking analysis sweeteners health risk assessment metals volatile phenols aggregation cyclodextrins antioxidant activity seed tannin trace elements sherry wine HS–SPME atomic absorption Bee pollen photo-diode array detector (PDA) biological aging triterpenoid saponins VOCs gas chromatography-mass spectrometry charged aerosol detection (CAD) anthocyanins health potential dessert wine hydrogels potential odorants nuclear magnetic resonance GC–qMS Primula veris L. mannoprotein Brettanomyces ionic exchange resin Chinese wine arabinogalactan ICP-MS activator flavonoids smoke taint wine cowslip white spirits estimated daily intake thema EDItEUR::P Mathematics and Science::PN Chemistry Perestrelo, Rosa Maria de Sá Câmara, José Sousa Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry |
| title | Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry |
| title_full | Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry |
| title_fullStr | Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry |
| title_full_unstemmed | Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry |
| title_short | Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry |
| title_sort | chemical instrumental approaches to the evaluation of wine chemistry |
| topic | QD1-999 QD71-142 Q1-390 n/a nanoparticle tracking analysis sweeteners health risk assessment metals volatile phenols aggregation cyclodextrins antioxidant activity seed tannin trace elements sherry wine HS–SPME atomic absorption Bee pollen photo-diode array detector (PDA) biological aging triterpenoid saponins VOCs gas chromatography-mass spectrometry charged aerosol detection (CAD) anthocyanins health potential dessert wine hydrogels potential odorants nuclear magnetic resonance GC–qMS Primula veris L. mannoprotein Brettanomyces ionic exchange resin Chinese wine arabinogalactan ICP-MS activator flavonoids smoke taint wine cowslip white spirits estimated daily intake thema EDItEUR::P Mathematics and Science::PN Chemistry |
| topic_facet | QD1-999 QD71-142 Q1-390 n/a nanoparticle tracking analysis sweeteners health risk assessment metals volatile phenols aggregation cyclodextrins antioxidant activity seed tannin trace elements sherry wine HS–SPME atomic absorption Bee pollen photo-diode array detector (PDA) biological aging triterpenoid saponins VOCs gas chromatography-mass spectrometry charged aerosol detection (CAD) anthocyanins health potential dessert wine hydrogels potential odorants nuclear magnetic resonance GC–qMS Primula veris L. mannoprotein Brettanomyces ionic exchange resin Chinese wine arabinogalactan ICP-MS activator flavonoids smoke taint wine cowslip white spirits estimated daily intake thema EDItEUR::P Mathematics and Science::PN Chemistry |
| url | 46128 |
| work_keys_str_mv | AT perestrelorosamariadesa chemicalinstrumentalapproachestotheevaluationofwinechemistry AT camarajosesousa chemicalinstrumentalapproachestotheevaluationofwinechemistry |