Art

J-GLOBAL ID：202002232464438360   Reference number：20A1471855

Variation in the mineral composition of wine produced using different winemaking techniques

異なるワイン醸造技術を用いて製造されたワインのミネラル組成の変化

Author (6)： Shimizu Hideaki (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan) ,  Akamatsu Fumikazu (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan) ,  Kamada Aya (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan) ,  Koyama Kazuya (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan) ,  Iwashita Kazuhiro (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan) ,  Goto-Yamamoto Nami (National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 130  Issue： 2  Page： 166-172  Publication year： Aug. 2020 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： grape wine ,  *mineral composition ,  *regional difference ,  differentiation (identify) ,  clarification ,  maturation and aging ,  *wine making ,  carbohydrate ,  complement (action and behavior) ,  acidification ,  nutrient enrichment ,  Principal Component Analysis ,  clustering ,  multielement analysis ,  *fruit production area ,  geographical origin identification ,  maceration ,  modification
Semi thesaurus term： maceration ,  補糖

Author keywords (8)： Elemental composition ,  Geographical origin ,  Inductively coupled-plasma mass spectrometry ,  Inductively coupled-plasma atomic emission spectrometry ,  Metrology ,  Multi-element analysis ,  Oenology ,  Wine

JST classification (2)： Wine  (FK04024X) ,  Food analysis  (FJ01030U)

Terms in the title (3)： ワイン醸造 ,  ワイン ,  ミネラル組成