Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera

β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thi...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2001-11, Vol.49 (11), p.5484-5488
Hauptverfasser:	Guedes de Pinho, Paula, Silva Ferreira, António C, Mendes Pinto, Manuela, Benitez, Juan Gomez, Hogg, Timothy A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Carotenoids - analysis Chromatography, High Pressure Liquid Chromatography, Thin Layer Ethanol - chemistry Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Reproducibility of Results Vitis - chemistry Wine - analysis Wines and vinegars
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