Authentication and Geographical Characterisation of Italian Grape Musts through Glucose and Fructose Carbon Isotopic Ratios Determined by LC-IRMS
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DOI: 10.3390/molecules28031411
Abstract: The authenticity of grape musts is normally checked through a time-consuming stable isotopic analysis of carbon (δ13C) after fermentation and distillation by following the official OIV MA AS-312-06 method. In this study, the alternative use… read more here.
Keywords: grape; carbon; authentication geographical; isotopic ratios ... See more keywords