Abstract
Principal methods for the determination of fusel oil in alcoholic beverages have been briefly reviewed. A detailed study of the factors affecting the results obtained by the colorimetric procedure based on the Komarowsky reaction are reported and a detailed recommended procedure is described.
Comparison of this procedure with the Allen-Marquardt or A.O.A.C. method was made and it was shown that the latter gives low recoveries, owing in part to constant losses in the salt-water phase washes.
In view of the demonstrated inaccuracy of the Allen-Marquardt procedure, its laboriousness and time-consuming features, and the fact that the colorimetric method gives good precision under carefully controlled conditions, it is recommended that the colorimetric method be employed in all analytical work involving the wine industry.
- Copyright 1952 by the American Society of Enology
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