Evaluation of toxic compounds produced during the elaboration of Syrah wines.

Evaluation of toxic compounds produced during the elaboration of Syrah wines.

The objective of this study was to verify the occurrence of four toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) in Syrah wines through the use of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection.

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Bibliographic Details
Main Authors: LAGO, L., NICOLLI, K. P., BARBARÁ, J. A., BIASOTO, A. C. T., ZINI, C. A., WELKE, J. E.
Other Authors: L. LAGO, UFRGS; K. P. NICOLLI, UFRGS; J. A. BARBARÁ, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; C. A. ZINI, UFRGS; J. E. WELKE, UFRG.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2015-12-29
Subjects:Vinhos Syrah., Uva, Vinho, Enologia, Vitis Vinifera., Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1032604
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Summary:The objective of this study was to verify the occurrence of four toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) in Syrah wines through the use of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection.

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