RT Journal Article
SR Electronic
T1 Chromatographic Determination of the Anion Content in Spanish Rectified Concentrated Musts
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 292
OP 296
DO 10.5344/ajev.1993.44.3.292
VO 44
IS 3
A1 M. PÉREZ-CERRADA
A1 A. CASP
A1 A. MAQUIEIRA
YR 1993
UL http://www.ajevonline.org/content/44/3/292.abstract
AB The content of major anions in rectified concentrated must (RCM) has been determined by means of ion chromatography and a conductivity detector. Inorganic anions in Spanish RCM were simultaneously analyzed (Cl-, 3 - 17 mg/kg sugar; HPO42-, 0 - 1 mg/kg sugar; SO42-, 0 - 5.6 mg/kg sugar). Recoveries (%) of the different anions in the studied media vary in the range 96.5 to 102.7. The content of anions in other products (commercial refined sugar and sulfited must) has also been evaluated. Refined sugar has a higher content of anions than RCM, especially oxalate (7.5 mg/kg sugar) and nitrate (4.5 mg/kg sugar). The studied anions occur in sulfited musts at very high concentrations.