2011_12
Guia docent 
Facultat d'Enologia
A A 
català 
 
 
Enologia (2010)
 Assignatures
  NOVES TENDÈNCIES EN L'ANÀLISI INSTRUMENTAL DEL VI
   Fonts d'informació
Bàsica

a) Bibliografía genérica:

  • B. W. Zoecklein, K. C. Fugelsang, B. H. Gump, F. S. Nury. Wine Analysis & Production. Chapman & Hall. 1995.
  • Doneche (ed). Les acquisitions récentes en chromatographie du vin. Lavoisier, 1993.
  • B.G. Osborne, T. Fearn, P.H. Hindle. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. Longman, 1993.
  • M.H. Gordon (Ed). Principles and Applications of Gas Chromatography in Food Analysis. Ellis Horwood, 1990.
  • L.M.L. Nollet (Ed). Food Analysis by HPLC. Marcel Dekker, 1992.
  • A.G. Gaonkar (Ed). Characterization of Food. Emerging Methods. Elsevier, 1995.
  • M. Feinberg (Ed). L’assurance de la Qualité dans les laboratoires agroalimentaires et pharmaceutiques. Lavoisier, Tec&Doc, 1998.
  • D. Bertrand (coord). E. Dufour. La spectroscopie infrarouge et ses applications analytiques. Tec & Doc. 2000.
  • R. Wood, A. Nilsson, H. Wallin. Quality in the Food Analysis Laboratory. Royal Society of Chemistry, 1998.
  • W. Bates (Ed). Rapid Methods for Analysis of Food and Food Raw Material. Technomic, 1990.
  • M.M. Massoba (Ed). Spectral Methods in Food Analysis. Instrumentation and Applications. M. Dekker, 1999.
  • R. Marsili. Techniques for Analysing Food Aroma. M. Dekker, 1997.
  • R. Marsili (ed). Flavors, Fragrance and Odor Analysis. M. Dekker, 2002.
  • J.V. Leland, P. Schieberle, A. Buettner y T.E. Acree (ed). Gas Chromatography Olfactometry. ACS Symposium Series, 2001.
  • J.F. Jackson and H.F. Linskens (ed.). Analysis of taste and aroma. Molecular Methods of Plant Analysis. Volume 21. Springer, 2002.

B) Manuales prácticos:

  • Recueil des méthodes internationales d’analyse des vins et des moûts. OIV, 1990.
  • Métodos de análisis comunitarios aplicables en el sector del vino. Reglamento (CEE) nº 2676/90. Oficina de publicaciones oficiales de las Comunidades Europeas, 1990.
  • Official Methods of the Association of Official Analytical Chemists (15th ed). W. Horwitz (ed). AOAC, 1990.
  • Recueil des méthodes internationales d’analyse des boissons spiritueuses, des alcools et de la fraction aromatique des boissons. OIV, 1994.
  • Métodos oficiales de análisis (tomo II). Ministerio de Agricultura, Pesca y Alimentación (MAPA), 1993.
Complementària
  • EURACHEM guided. The fitness for purpose of Analytical methods. A laboratory guide to method validation and related topics. Eurachem Secretariat, Teddington. Dec. 1998.
  • P. van Zoonen, R. Hoogerbrugge, S.M. Gort, H.J. van de Wiel, Henk A. van’t Klooster. Some practical examples of method validation in the analytical laboratory. Trends in Analytical Chemistry, 18 (199) 584-593.
  • OIV. Recomendaciones armonizadas para el control interno de calidad en los laboratorios de ensayo (informe técnico). Resolución OENO 19/2002.

Preparación muestra:

  • M. Ortega; M.L. González; S. Beltran. Aroma composition of wine studied by different extraction methods. Anal. Chim. Acta. 458 (2002) 85-93.

Cromatografía de gases:

  • C. Saenz; T. Cedron. Microextraction of volatile compounds from wine samples and their determination by GC-FID. Chromatographia. 51 (2000) 221-225.

HPLC:

  • M. Castellari; A. Versari; U. Spinabelli; S. Galassi; A. Amati. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines. J. Liq. Chromatogr. 23 (2000) 2047-2056.
  • V. Carnevillier; C. Charpentier. Chromatographie en phase liquide. Rev. Oenologues 79 (1996) 25-27.

Nariz electrónica:

  • M.P. Martí; M. Mestres; O. Busto; J. Guasch. Aplicación de la nariz electrónica en el control de calidad de vinos. Alimentación, Equipos y Tecnología, 19 (2000) 129-133.

FTIR:

  • M. Dubernet; M. DUbernet; V. Dubernet; S. Coulomb; M. Lerch; I. Traineau. Objective analysis of harvest qualityby Fourier transform infrared spectroscopy (FTIR) and neuron networks. Bull. OIV 74 (2001) 15-24.

Autenticidad:

  • R. Wittkowski. Analytical and statistical possibilities to check for wine authenticity. Bull. OIV 72 (1999) 762-771.

Compuestos azufrados:

  • M. Mestres; M.P. Martí; O. Busto; J. Guasch. Simultaneous analysis of thiols, sulphides and disulphides in wine aroma by headspace solid-phase microextraction-gas chromatography. Journal of Chromatography A,849 (1999) 293-297.
  • M. Mestres; M.P. Martí; O. Busto; J. Guasch. Application of HS-SPME to determination of sulphur compounds with low volatility in wines. Journal of Chromatography A, 945 (1-2) (2002) 211-219.

TCA:

  • M. Riu, M. Mestres, O. Busto, J. Guasch. Determination of 2,4,6-trichloroanisole (TCA) in wines by HS-SPME and GC-ECD. J. Chromatogr. A, 977 (2002) 1-8.
  • M.P. Martí, R. Boqué, M. Riu, O. Busto, J. Guasch. Fast screening method for determining 2,4,6-trichloranisole in wines using a headspace-mass spectrometry (HS-MS) system and multivariate calibration. ABC. Enviado para su publicación.

Aminas biógenas:

  • O. Busto, M. Miracle, J. Guasch, F. Borrull. Determination of biogenic amines in wines by HPLC with on-column fluorescence derivatization. J. Chromatogr. A, 757 (1997) 311-318.

Pesticidas:

  • C. Sala; O. Busto; J. Guasch. Quick capillary gas chromatographic method for determining usual pesticides in musts and wines. Chromatographia, 44 (1997) 320-324.

Fenoles:

  • N. Martorell, M.P. Martí, M. Mestres, O. Busto, J. Guasch. Determination of 4-ethyl guaiacol and 4-ethyl phenol in red wines using headspace solid-phase microextraction gas chromatography. J. Chromatogr. A, 975 (2002) 349-354.

Pirazinas:

  • C. Sala; M. Mestres; M.P. Martí; O. Busto; J. Guasch. Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxy-pyrazines in wines. J. Chromatogr. A, 953 (2002) 1-6.