The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …

Targeted and untargeted determinations are being currently applied to different classes of
natural phenolics to develop an integrated approach aimed at ensuring compliance to …

Spectroscopic methods are efficient tools for food authentication due to the advantages of
high sensitivity, rapidness, simplicity and their convenience. The combined used of …

Wine authentication is vital in identifying malpractice and fraud, and various physical and
chemical analytical techniques have been employed for this purpose. Besides wet …

This work reports on a simple and fast classification procedure for the quality control of red
wines with protected designation of origin (PDO) by means of Laser Induced Breakdown …

A comprehensive summary of research work related to applications of NMR spectroscopy in
combination with multivariate statistical analysis techniques for the analysis, quality control …

The q-NMR metabolomics has already demonstrated its potential for classifying wines of
different geographical origins, grape varieties, or vintages. This study focuses on the …

One of the most important issues in the wine sector and prevention of adulterations of wines
are discrimination of grape varieties, geographical origin of wine, and year of vintage. In this …

Anthocyanins are flavonoids with an antioxidant effect. They are the pigments that give rich
colours to berries, red onions, pomegranates, and grapes. In addition to acting as …

The number of metabolomic studies has grown steadily over the last twenty years. Among
the fields of application, food sciences are broadly represented. Proton NMR (1 H-NMR) is a …