PT - JOURNAL ARTICLE AU - GORDON L. ROBERTSON TI - Salicylic Acid in Grapes AID - 10.5344/ajev.1983.34.1.42 DP - 1983 Jan 01 TA - American Journal of Enology and Viticulture PG - 42--43 VI - 34 IP - 1 4099 - http://www.ajevonline.org/content/34/1/42.short 4100 - http://www.ajevonline.org/content/34/1/42.full SO - Am J Enol Vitic.1983 Jan 01; 34 AB - 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.