Ethyl carbamate concentrations of typical Spanish red wines

Autor:	B. Colomo, J.A. Suárez Lepe, C. A. Uthurry, J.R. García Del Hierro, F. Varela, J. Lombardero
Rok vydání:	2004
Předmět:	Wine Carbamate Chromatography Lactic bacteria medicine.medical_treatment General Medicine Ethanol fermentation Analytical Chemistry chemistry.chemical_compound chemistry Urea medicine Malolactic fermentation Ethyl carbamate Ethyl lactate Food Science
Zdroj:	Food Chemistry. 88:329-336
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2004.01.063
Popis:	The ethyl carbamate concentrations of four typical appelation controlee Spanish red wines (Rioja, Ribera del Duero, Valdepenas and Vinos de Madrid) were studied, and correlations sought with the alcoholic, volatile, acid and mineral concentrations. Data were analysed by principal components analysis (PCA) using either all eighteen variables studied or eight supposedly better correlated with ethyl carbamate concentration. Maximum wine ethyl carbamate levels were
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2e4d9d1b953960c749f4c2148a8c5116 https://doi.org/10.1016/j.foodchem.2004.01.063 Zobrazit plný text záznamu Full Text from ScienceDirect