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Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine.

Food chemistry (2020-12-05)
Mónica Palomino-Vasco, María Isabel Acedo-Valenzuela, María Isabel Rodríguez-Cáceres, Nielene Mora-Díez
ABSTRACT

Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
6-苄氨基嘌呤 盐酸盐, suitable for plant cell culture, ≥98%
Sigma-Aldrich
11-(1H-吡咯-1-基)十一烷-1-硫醇, 96%