Increase in the oxygen stable isotopic composition of water in wine with low ethanol yield.

Akamatsu, Fumikazu; Shimizu, Hideaki; Kamada, Aya; Igi, Yukari; Fujii, Tsutomu; Goto-Yamamoto, Nami

Akamatsu, Fumikazu; Shimizu, Hideaki; Kamada, Aya; Igi, Yukari; Fujii, Tsutomu; Goto-Yamamoto, Nami.

Afiliação

Akamatsu F; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan. akamatsu99@gmail.com.
Shimizu H; 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.
Igi Y; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan.
Fujii T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan.
Goto-Yamamoto N; Faculty of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima, Fukushima, 960-1296, Japan.

Sci Rep ; 9(1): 11039, 2019 07 30.

Article em En | MEDLINE | ID: mdl-31363156

Assuntos

Etanol/análise; Isótopos de Oxigênio/análise; Vinho/normas; Análise de Alimentos; Água/análise; Água/química

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Isótopos de Oxigênio / Vinho / Etanol Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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