Abstract
Two chromatographic methods are presented for the determination of acetal and acetaldehyde. Chromatographic analysis is used to study the acetal-acetaldehyde equilibrium and to study the bisulfite chemical method. Two of the three components of interest—acetal, total acetaldehyde, and free acetaldehyde—are calculated by formulas derived from equilibrium data after one of the components has been determined by analysis. This method gave reliable results for all brandies analyzed by both the chemical method and the chromatographic method. Sulfur dioxide interferes with the equilibrium; however, since most brandies contain negligible quantities of this compond, it does not create a problem in these products. The equilibrium is interferred with in wine that does contain sulfur dioxide, but it is not a problem here either since the equilibrium is already predominantly toward acetaldehyde because of the comparatively low ethanol content of wine.
- Copyright 1962 by the American Society for Enology and Viticulture
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