@article {ROBERTSON42, author = {GORDON L. ROBERTSON}, title = {Salicylic Acid in Grapes}, volume = {34}, number = {1}, pages = {42--43}, year = {1983}, doi = {10.5344/ajev.1983.34.1.42}, publisher = {American Journal of Enology and Viticulture}, abstract = {A highly sensitive and specific spectrofluorimetric technique was used to determine the salicylic acid concentration in two varieties of grapes. The juice after crushing contained 0.04 mg/kg salicylic acid while the press residue after crushing, heating and pressing contained 0.07 mg/kg and after crushing, fermenting and pressing 0.08 mg/kg salicylic acid. Heating the crushed grapes did not increase the salicylic acid content of the press residue.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/34/1/42}, eprint = {https://www.ajevonline.org/content/34/1/42.full.pdf}, journal = {American Journal of Enology and Viticulture} }