Abstract
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.
- Received August 1985.
- Copyright 1986 by the American Society for Enology and Viticulture
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