Chapter 8. Compounds Responsible for Wine Defects

  1. Riccardo Flamini1,
  2. Pietro Traldi2

Published Online: 8 JAN 2010

DOI: 10.1002/9780470552926.ch8

Book Title

Mass Spectrometry in Grape and Wine Chemistry

Mass Spectrometry in Grape and Wine Chemistry

Additional Information

How to Cite

Flamini, R. and Traldi, P. (2010) Compounds Responsible for Wine Defects, in Mass Spectrometry in Grape and Wine Chemistry, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470552926.ch8

Author Information

  1. 1

    CRA, Centro di Ricerca per la Viticoltura, Conegliano (TV), Italy

  2. 2

    CNR, Istituto di Scienze e Tecnologie Molecolari, Padova, Italy

Publication History

  1. Published Online: 8 JAN 2010
  2. Published Print: 16 DEC 2009

Book Series:

  1. Wiley-Interscience Series in Mass Spectrometry

Book Series Editors:

  1. Dominic M. Desiderio3,
  2. Nico M. M. Nibbering4

Series Editor Information

  1. 3

    Departments of Neurology and Biochemistry, University of Tennessee Health Science Center, USA

  2. 4

    Vrije Universiteit Amsterdam, The Netherlands

ISBN Information

Print ISBN: 9780470392478

Online ISBN: 9780470552926

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CHAPTER TOOLS

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Keywords:

  • compounds responsible for wine defects;
  • SPME–GC/MS/MS analysis of TCA and TBA in wine;
  • biogenic amines in grape and wine and mousy off-flavor of wines

Summary

This chapter contains sections titled:

  • Ochratoxin A in Grape and Wine

  • The SPME–GC/MS/MS Analysis of TCA and TBA in Wine

  • Geosmin

  • Analysis of 1-Octen-3-one

  • Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine

  • Biogenic Amines in Grape and Wine

  • Ethyl Carbamate in Wine

  • Wine Geranium Taint

  • Mousy Off-Flavor of Wines

  • References

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