3.09 - Wine contaminations and frauds from the bioanalytical and biochemical points of view

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F21%3A73603600" target="_blank" >RIV/61989592:15310/21:73603600 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/B978-0-08-100596-5.22835-7" target="_blank" >https://doi.org/10.1016/B978-0-08-100596-5.22835-7</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/B978-0-08-100596-5.22835-7" target="_blank" >10.1016/B978-0-08-100596-5.22835-7</a>

Jazyk výsledku

angličtina

Název v původním jazyce

3.09 - Wine contaminations and frauds from the bioanalytical and biochemical points of view

Popis výsledku v původním jazyce

This chapter provides a short introductory description of issues related to the geographical authenticity of wine, followed by examples of wine contamination and adulteration. In addition, bioanalytical and biochemical methods are described, which allow uncovering of fraudulent products. These methods include stable isotope ratio analysis via nuclear magnetic resonance or isotope-ratio mass spectrometry and compound analysis by liquid chromatography coupled to tandem mass spectrometry or mass spectrometric fingerprinting. Finally, the most relevant wine proteins are described, which originate from grapes, yeasts or pathogenic microorganisms. Protein identification analysis may reveal both a low initial quality of infected grapes and imperfections of the fermentation process. Grape pathogenesis-related proteins have been associated with the formation of haze (turbidity) in bottled wine.

Název v anglickém jazyce

3.09 - Wine contaminations and frauds from the bioanalytical and biochemical points of view

Popis výsledku anglicky

This chapter provides a short introductory description of issues related to the geographical authenticity of wine, followed by examples of wine contamination and adulteration. In addition, bioanalytical and biochemical methods are described, which allow uncovering of fraudulent products. These methods include stable isotope ratio analysis via nuclear magnetic resonance or isotope-ratio mass spectrometry and compound analysis by liquid chromatography coupled to tandem mass spectrometry or mass spectrometric fingerprinting. Finally, the most relevant wine proteins are described, which originate from grapes, yeasts or pathogenic microorganisms. Protein identification analysis may reveal both a low initial quality of infected grapes and imperfections of the fermentation process. Grape pathogenesis-related proteins have been associated with the formation of haze (turbidity) in bottled wine.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

10608 - Biochemistry and molecular biology

Projekt

<a href="/cs/project/EF16_019%2F0000827" target="_blank" >EF16_019/0000827: Rostliny jako prostředek udržitelného globálního rozvoje</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Comprehensive Foodomics

ISBN

978-0-12-816395-5

Počet stran výsledku

13

Strana od-do

104-116

Počet stran knihy

2330

Název nakladatele

Elsevier Inc.

Místo vydání

Philadelphia

Kód UT WoS kapitoly

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