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claudia-bouman
Team TFS
Team TFS
Progress in wine authentication: GC–C/P–IRMS measurements of glycerol and GC analysis of 2,3-butanediol stereoisomers
Jochen Jung, Tatjana Jaufmann, Uwe Hener, Andreas Münch, Mirjam Kreck, Helmut Dietrich and Armin Mosandl
Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Marie-Curie-Str. 9, 60439 Frankfurt/Main, Germany
Eur Food Res Technol (2006), V223(6), pp811-820, doi: 10.1007/s00217-006-0274-4
The determination of glycerol and 2,3-butanediol by photometric or enzymatic methods is well established. This paper reports on the direct assessment of glycerol and stereoselective analysis of 2,3-butanediol isomers in wine using capillary GC without any derivatisation.
  • GC-IRMS
  • Authenticity
  • Wine
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