Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine.
Food Chem
; 344: 128721, 2021 May 15.
Article
en En
| MEDLINE
| ID: mdl-33272754
ABSTRACT
Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Tirosina
/
Vino
Idioma:
En
Revista:
Food Chem
Año:
2021
Tipo del documento:
Article
Pais de publicación:
ENGLAND
/
ESCOCIA
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GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
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SCOTLAND
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UK
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UNITED KINGDOM