Rosé wine

“The inoculated yeast did not predominate in all of the samples. These samples showed a behavior intermediate between those of the control and samples in which NA33 did predominate.”

Saccharomyces cerevisiae NA33 strain → influences → volatile composition of rosé wines

“White and rosé wines (n = 57 and n = 8) were found to have low levels of (+)-catechin (mean concentrations 9.8 and 10.6 mg/L, respectively) and (-)-epicatechin (mean concentrations 5.3 and 6.5 mg/L, respectively).”

French white and rosé wines → contain → catechins

“A rapid, sensitive and selective analysis method using Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) has been developed for the quantification of polyphenols in rosé wines. The compound detection being based on specific MS transitions in Multiple Reaction Monitoring (MRM) mode, the present method allows the selective quantification of up to 152 phenolic and two additional non-phenolic wine compounds in 30 min without sample purification or pre-concentration, even at low concentration levels.”

polyphenols in rosé wines → were quantified → using Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS)

“Modeling of Urea Degradation in White and Rosé Wines by Acid Urease”

urea degradation → occurs → in white and rosé wines

“Rosé wines had an average level of 2.15 mg/L”

trans-piceid → present in → rosé wines