TY - JOUR T1 - Some Volatile Trace Nitrogen Components in California Brandy JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 137 LP - 140 DO - 10.5344/ajev.1986.37.2.137 VL - 37 IS - 2 AU - C. S. Ough AU - John Almy Y1 - 1986/01/01 UR - http://www.ajevonline.org/content/37/2/137.abstract N2 - A number of previously unreported volatile nitrogen compounds in California brandy were determined. They fell into several categories — thiazoles, pyridines, amino acid ethyl esters, and a miscellaneous group. The compounds were quantified using internal standards. Suggestions as to treatment effects are offered as a preliminary study. All nitrogen components reported were at µg/L levels or lower. ER -