RT Journal Article SR Electronic T1 Salicylic Acid in Grapes JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 42 OP 43 DO 10.5344/ajev.1983.34.1.42 VO 34 IS 1 A1 GORDON L. ROBERTSON YR 1983 UL http://www.ajevonline.org/content/34/1/42.abstract AB 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 0.04 mg/kg salicylic acid while the press residue after crushing, heating and pressing contained 0.07 mg/kg and after crushing, fermenting and pressing 0.08 mg/kg salicylic acid. Heating the crushed grapes did not increase the salicylic acid content of the press residue.