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.
2017
Proceedings of the 5th MS Food DAY October 11-13, 2017 bologna - Italy
5th MS Food DAY
Ieri F., Scardigli A., Campo M., Villanelli F., Jurkhadze K., Romani A.
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1119124
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