Salicylic Acid in Grapes
- 1 January 1983
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 34 (1) , 42-43
- https://doi.org/10.5344/ajev.1983.34.1.42
Abstract
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.Keywords
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