Elemental composition in grapes and wine: role, analytical methods and their use

Cozzolino, D 2015, 'Elemental composition in grapes and wine: role, analytical methods and their use' in Miguel de la Guardia and Salvador Garrigues (ed.) Handbook of Mineral Elements in Food, John Wiley and Sons Ltd, West Sussex, United Kingdom, pp. 473-487.


Document type: Book Chapter
Collection: Book Chapters

Title Elemental composition in grapes and wine: role, analytical methods and their use
Author(s) Cozzolino, D
Year 2015
Title of book Handbook of Mineral Elements in Food
Publisher John Wiley and Sons Ltd
Place of publication West Sussex, United Kingdom
Editor(s) Miguel de la Guardia and Salvador Garrigues
Start page 473
End page 487
Subjects Food Sciences not elsewhere classified
Summary The analysis of elements or minerals (macro and micro) in wine is used to determine legal limits for export purposes, to monitor trace contaminants, to monitor the content of certain metal salts (e.g. calcium and potassium), for authenticity purposes and as an indication of potential changes in colour and oxidation, as well as to promote its health benefits, among other uses. This chapter presents an overview on the origin and role of elements in grape and wine, the analytical methods and techniques currently used to determine elements and the recent applications of such techniques. The effects of elements on quality, authentication and fermentation are also discussed.
Copyright notice © 2015 John Wiley & Sons, Ltd.
ISBN 9781118654361
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