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ANALYSIS OF GERMAN WINES BY GAS CHROMATOGRAPHY AND ATOMIC ABSORPTION

โœ Scribed by RANDOLPH H. DYER; ALAN F. ANSHER

Book ID
108802717
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
261 KB
Volume
42
Category
Article
ISSN
0022-1147

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The activity of micro-organisms in food and beverages can produce dimethylsulphide (DMS), characteristic of composition and condition. DMS and potential DMS derived from precursor compounds in red wines have been analysed by gas chromatography with the atomic emission detector (GC-AED). The AED was