About: Characterization of European Wine Glycerol: Stable CarbonIsotope Approach

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Attributs	Valeurs
type	work Article
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/w
Subject	Article
Title	Characterization of European Wine Glycerol: Stable CarbonIsotope Approach
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf049658c/m/print http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf049658c/m/web
related by	http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf049658c/authorship/4 http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf049658c/authorship/3 http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf049658c/authorship/1 http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf049658c/authorship/2
Author	Calderone Giovanni Naulet Norbert Reniero Fabiano Guillou C.
Abstract	Glycerol of about 170 European wines was analyzed using gas chromatography−combustion−isotoperatio mass spectrometry technique. 13C/12C isotopic ratio measurements were performed tocharacterize glycerol's δ13C values of genuine wine samples from European Union wine-producingcountries. Glycerol was also successfully dosed using an internal reference, 1,5-pentanediol. Keywords: Authenticity proof; stable isotope; carbon-13; glycerol; wine; GC-C-IRMS; Botrytis cinerea
article type	research-article
is part of this journal	Journal of Agricultural and Food Chemistry

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