A methodology utilizing the cloud point phenomenon for the determination of free and tannin-bound iron in wines is presented. The method employs precipitation of the tannins and other phenolic and insoluble compounds in the micelles of a non-ionic surfactant mixture (TX-100 and TX-45) upon increase
Determination of iron species in wine by ion-exchange chromatography-flame atomic absorption spectrometry
β Scribed by Ajlec, Radmila; ?tupar, Janez
- Book ID
- 118156462
- Publisher
- Royal Society of Chemistry
- Year
- 1989
- Tongue
- English
- Weight
- 781 KB
- Volume
- 114
- Category
- Article
- ISSN
- 0003-2654
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