Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/179877
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dc.contributor.advisorSaurina, Javier-
dc.contributor.advisorLópez Sánchez, José Fermín-
dc.contributor.authorGranell Geli, Biel-
dc.date.accessioned2021-09-06T16:50:48Z-
dc.date.available2022-02-06T06:10:25Z-
dc.date.issued2021-
dc.identifier.urihttp://hdl.handle.net/2445/179877-
dc.descriptionTreballs Finals de Grau de Química, Facultat de Química, Universitat de Barcelona, Any: 2021, Tutors: Javier Vicente Saurina Purroy, Jose Fermín López Sánchezca
dc.description.abstractThe control of the composition of food products with Protected Designation of Origin like wines and sparkling wines is essential to detect fraudulent practices and adulterations, and one of these controls corresponds to the determination of their elemental composition. To do so, Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) have been found as the best techniques, with the possibility of carrying out multi-element measurements in a short period of time and with easy and straightforward sample pre-treatments. This way, samples of must, wine and sparkling wine of two different varieties (Pinot Noir and Xarel·lo) have been characterized by ICP techniques, to determine their metal composition and classify them according to their quality, geographical origin and oenological practices. For this purpose, Principal Components Analysis, box plot diagrams and bar charts have been used. Different markers and trends among samples have been found and related to the changes resulting from the different steps of the sparkling wines production process. Finally, the soils from where these samples come from have been extracted and characterized by ICP-OES and ICP-MS. Data processing has allowed to classify them according to their geographical origin, as well as to find some trends in their metal content connected to the mustsca
dc.format.extent49 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoengca
dc.rightscc-by-nc-nd (c) Granell, 2021-
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.classificationAnàlisi del vicat
dc.subject.classificationDenominacions d'origencat
dc.subject.classificationEspectrometria de masses de plasma acoblat inductivamentcat
dc.subject.classificationTreballs de fi de graucat
dc.subject.otherWine and wine making analysiseng
dc.subject.otherMarks of origineng
dc.subject.otherInductively coupled plasma mass spectrometryeng
dc.subject.otherBachelor's thesis-
dc.titleCharacterization and classification of musts, wines and sparkling wines by their elemental composition determined by ICP-OES and ICP-MSeng
dc.title.alternativeCaracterització i classificació de mosts, vins i caves mitjançant la seva composició elemental determinada per ICP-OES i ICP-MSca
dc.typeinfo:eu-repo/semantics/bachelorThesisca
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
Appears in Collections:Treballs Finals de Grau (TFG) - Química

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