Saperavi, a Georgian wine obtained in Qvevri, was characterized by HPLC-DAD-MS, GC-MS and GCxGC-MS/TOF and compared with Sangiovese. Saperavi showed a high content of polyphenols (512 mg/L), of which 33% of anthocyanins, and a wide range of volatile compounds, also terpenes associated with aroma of flowers, citronella and wood.
HPLC-MS, GC-MS and GCxGC-MS characterization of a Georgian Saperavi wine obtained by Qvevri winemaking method / Ieri F., Scardigli A., Campo M., Villanelli F., Jurkhadze K., Romani A.. - STAMPA. - (2017), pp. 292-294. (Intervento presentato al convegno 5th MS Food DAY).
HPLC-MS, GC-MS and GCxGC-MS characterization of a Georgian Saperavi wine obtained by Qvevri winemaking method
Ieri F.
;Scardigli A.;Campo M.;Villanelli F.;Romani A.
2017
Abstract
Saperavi, a Georgian wine obtained in Qvevri, was characterized by HPLC-DAD-MS, GC-MS and GCxGC-MS/TOF and compared with Sangiovese. Saperavi showed a high content of polyphenols (512 mg/L), of which 33% of anthocyanins, and a wide range of volatile compounds, also terpenes associated with aroma of flowers, citronella and wood.
File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
saperavi scansione msfood17.pdf
accesso aperto
Tipologia:
Pdf editoriale (Version of record)
Licenza:
Tutti i diritti riservati
Dimensione
1.98 MB
Formato
Adobe PDF
|
1.98 MB | Adobe PDF |
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
