Detection of port wine imitations by discriminant analysis using free amino acids profiles

Detection of port wine imitations by discriminant analysis using free amino acids profiles

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Herbert, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 51, no. 3 (2000), p. 262-268
Materias:	Enología Vinos Portugal Técnicas analíticas Análisis estadístico Aminoácidos Análisis discriminante Aminoácidos libres
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region

Characterization of the production regions of Chardonnay wines by analysis of free amino acids
por: CARNEVILLIER, V.

Flavor and free amino acid composition of lavender and eucalyptus honeys
por: BOUSETA, A.

Profiles of free amino acids in grapes of grafted Chardonnay grapevines
por: TREEBY, M.T.

Effects of infestation by grape phylloxera on sugars, free amino acids, and starch of grapevine roots
por: Ryan, F. J.

Determination of amines and amino acids in wine - A review
por: LEHTONE, Pekka

Amino acid profiles of commercial grape juices and wines
por: HUANG, Z.

Indentification of N-carbamyl amino acids in wines and in yeast cells
por: HUANG, Zhixian

Biochemistry of the amino acids
por: Meister, Alton
Publicado: (1957)

Plant amino acids : biochemistry and biotechnology.
por: Singh, Bijay K.
Publicado: (1999)

Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja
por: Ruiz-Larrea, Fernanda

Amino acid content of foods
por: Orr, M.L.
Publicado: (1957)

Winemaking from Koshu variety by the sur lie method behavoir of free amino acids and proteolytic activities in the wine
por: SATO, M.

Free amino acid protein nitrogen in the pistachio (Pistacia vera L. cv. Kerman) developing kernel
por: Durzan, D. J.

Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents

Determinación de la eficiencia de la utilización de los amino ácidos
por: Aguilar Fajardo, Tulio S.

Amino acids determination in cheese

Amino acid determination in musts and wines by HPLC after derivatization with phenylisothiocyanate
por: Hernández Horte, P.

Regulation of amino acids biosynthesis in the silkworm
por: Hirayama, Chikara

Amino acid transporter expression and localisation studies in pea (Pisum sativum)

Protein quality evaluation by protein digestibility-corrected amino acid scoring
por: Henley, E. C.

Effects of maceration on the amino acid content of Chardonnay musts and wines
por: GUITART, Ana

Amino acid utilization and urea formation during vinification fermentations
por: MONTEIRO, Francisco F.

Nutritional analyses for proteins and amino acids in beans (Phaseolus sp.)
por: Wathelet, Bernard

Clarification by vacuum filtration of Grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine
por: ANCIN, Carmen

Proteins, amino acids and peptides as ions and dipolar ions
por: Cohn, Edwin J.
Publicado: (1943)

Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
por: Jiranek, V.

Altering pasting characteristics of sweet potato starches through amino acid additives
por: Lockwood, S.

Protein and amino acids of nopal (Opuntia ficus indica L.)
por: TELES, F.F. Feitosa

Free amino acids as indicators of little leaf in zinc deficiency in the pistachio (Pistacia vera L. cultivar "Kerman")
por: Durzan, D. J.

Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington
por: Spayd, S.E.

Use of amino acids for a highly efficient somatic embryogenesis in grapevine 'Crimson Seedless'
por: Nookaraju, A.

Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation
por: Guitart, Ana

Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation effects on urea excreation and reabsorption

Two methods of port vinification a comparison of changes during fermentation and of characteristics of the wines

The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts
por: GIUDICI, P.

Elemental profiling of Malbec wines under controlled conditions using microwave plasma-atomic emission spectroscopy

Effect of autoclaving amino acids on in vitro rooting response of wild cherry shoot
por: PEDROTTI, Enio Luiz

Molecular cloning and expression of key enzymes for biosynthesis of cysteine and related secondary non-protein amino acids
por: SAITO, K.

N, P, and K supply to Pinot noir grapevines impact on berry phenolics and free amino acids
por: Schreiner, R. Paul