{"title":"A new method for the identification of cyclic diglycerols in wine","authors":"M. Bononi, C. Favale, E. Lubian, F. Tateo","doi":"10.20870/OENO-ONE.2001.35.4.1690","DOIUrl":null,"url":null,"abstract":"Glycerol is the most important secondary product of the grape's must fermentation, but it can be also industrially produced by synthesis. In this case, other substances such as cyclic diglycerols (CycD) and 3-methoxy -1,2-propandiol (3-MPD), are present together with glycerol. The presence of CycD and 3-MPD in wine evidences the illegally addition of glycerol. This paper proposes a new analytical method able to evidence CycD by GC/MS operating in MID (Multiple Ion Detection) or SIM (Single Ion Monitoring) mode.","PeriodicalId":56279,"journal":{"name":"Journal International Des Sciences De La Vigne et Du Vin","volume":"238 1","pages":"225-229"},"PeriodicalIF":0.0000,"publicationDate":"2001-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal International Des Sciences De La Vigne et Du Vin","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20870/OENO-ONE.2001.35.4.1690","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Glycerol is the most important secondary product of the grape's must fermentation, but it can be also industrially produced by synthesis. In this case, other substances such as cyclic diglycerols (CycD) and 3-methoxy -1,2-propandiol (3-MPD), are present together with glycerol. The presence of CycD and 3-MPD in wine evidences the illegally addition of glycerol. This paper proposes a new analytical method able to evidence CycD by GC/MS operating in MID (Multiple Ion Detection) or SIM (Single Ion Monitoring) mode.
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OENO-One publie des travaux de recherches originaux sur des thèmes scientifiques variés comme la génétique ou la physiologie de la vigne, l’œnologie ou la microbiologie mais s’ouvre aussi aux disciplines économiques et sociétales en relation avec le secteur.
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