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Capillary electrophoresis in wine science.
Methods Mol. Biol. 1483, 509-523 (2016)
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Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix.Here, we will focus on the different methodologies that have been employed to conduct properly capillary electrophoresis in wine analysis.Two examples informing on wine chemistry obtained by capillary electrophoresis will be detailed. They concern polyphenol analysis and protein profiling. The first category is a well-developed quantitative approach important for the quality and the antioxidant properties conferred to wine. The second aspect involves more research aspects dealing with microbiota infections in the vineyard or in the grape as well as enological practices.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Capillary Electrophoresis ; Polyphenols ; Proteins ; Sulfur Compounds ; Wine Compounds
ISSN (print) / ISBN 1064-3745
Konferenztitel Capillary Electrophoresis : Methods and Protocols
Zeitschrift Methods in Molecular Biology
Quellenangaben Band: 1483, Seiten: 509-523
Verlagsort Berlin [u.a.]
Begutachtungsstatus Peer reviewed
Institut(e) Research Unit Analytical BioGeoChemistry (BGC)