A sharper characterization of the geographical origin of Lebanese wines by a new interpretation of the hydrogen isotope ratios of ethanol
- Author
- BEJJANI, Joseph1 ; BALABAN, Maha1 ; RIZK, Toufic1
[1] Unité de recherche: Technologies et Valorisation Agroalimentaire, Laboratoire de Métrologie et de Fractionnement Isotopique, Faculté des Sciences, Université Saint-Joseph, P.O. Box 11-514 Riad el Solh, Beirut 1107 2050, Lebanon - Source
Food chemistry. 2014, Vol 165, pp 134-139, 6 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- 2H SNIF-NMR Degree of ripeness Enological practices Ethanol Geographical origin Grape juice fractionation Hydrogen isotope ratios Lebanese wines
- Keyword (fr)
- Caractérisation Ethanol Fractionnement Hydrogène Interprétation Isotope Origine géographique Raisin Ratio Vin Boisson alcoolisée Fruit Origine végétale
- Keyword (en)
- Characterization Ethanol Fractionation Hydrogen Interpretation Isotopes Geographical origin Grape Ratio Wine Alcoholic beverage Fruit Plant origin
- Keyword (es)
- Caracterización Etanol Fraccionamiento Hidrógeno Interpretación Isótopo Origen geográfico Uva Ratio Vino Bebida alcohólica Fruto Origen vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03F Alcoholism and acute alcohol poisoning
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28673528
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2014.05.088 
https://dx.doi.org/10.1016/j.foodchem.2014.05.088
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