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 …

Skip the header click to show the menu Menu Cart Login Login/Register Institutional Access
Access Options Enter words / phrases / DOI / ISBN / keywords / authors / etc Search Advanced …

The accurate estimation of salicylic acid in wines and other organic fluids and articles of food
is attended with such difficulty and uncertainty that, after testing every published process, I …

The salicylic acid concentration in a range of fresh and canned fruit and vegetables was
determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit …

Dosage de l'acide salicylique dans les vins par chromatographie en phase gazeuse | OENO
One Quick jump to page content Main Navigation Main Content Sidebar Register Login Portal …

The efficacy of sorbic acid as a preservative in a sparkling wine obtained by the Charmat
method was studied. Effective inhibition of the yeast growth was obtained by adding 200 …

In the classical procedure for the identification of the volatile constituents of fruits, a volatile
oil is prepared from 100 to 1000 kg. or more of fruit. The volatile oil is fractionated by …

A simple fractionation method was developed to analyze phenolic compounds other than
anthocyanins in red grapes using HPLC. The methanol extract of Concord and de Chaunac …

Must acidification is a necessary operation in hot regions due to the low natural acid content
of the grapes grown there. Tartaric acid is what is most usually used for this purpose. Using …

1. The volatile essence compounds from mixed varieties of Vitis rotundifolia have been
determined to include ethyl alcohol, n-butyl alcohol, n-hexyl alcohol, β-phenylethyl alcohol …