Variation in the mineral composition of wine produced using different winemaking techniques.

Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Iwashita, Kazuhiro; Goto-Yamamoto, Nami.

Afiliação

Shimizu H; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan. Electronic address: h.shimizu@nrib.go.jp.
Akamatsu F; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Kamada A; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Koyama K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Iwashita K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Goto-Yamamoto N; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.

J Biosci Bioeng ; 130(2): 166-172, 2020 Aug.

Article em En | MEDLINE | ID: mdl-32303414

Assuntos

Manipulação de Alimentos/métodos; Minerais/análise; Vinho/análise; Fermentação; Geografia; Vitis/química; Vinho/normas

Palavras-chave

Elemental composition; Geographical origin; Inductively coupled-plasma atomic emission spectrometry; Inductively coupled-plasma mass spectrometry; Metrology; Multi-element analysis; Oenology; Wine

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Manipulação de Alimentos / Minerais Idioma: En Revista: J Biosci Bioeng Assunto da revista: ENGENHARIA BIOMEDICA / MICROBIOLOGIA Ano de publicação: 2020 Tipo de documento: Article

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