Abstract
A simple, rapid, and accurate gas chromatographic method for the determination of free cyanide in wines is described. The procedure is based on the conversion of CN- into BrCN by treating the sample with bromine water. After destroying bromine excess, wine solutions are extracted with chloroform, and the extracts are analyzed by gas solid chromatography. BrCN, in concentrations as low as 1 µg/l, is detected selectively by an electron-capture detector. The accuracy and sensitivity of the method were compared with those of a colorimetric procedure.
- Received November 1976.
- Accepted March 1977.
- Published online January 1978
- Copyright 1978 by the American Society for Enology and Viticulture
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