Acetaldehyde and Accelerated Storage of Wine: A New Rapid Method for Analysis
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1) , 229-230
- https://doi.org/10.1111/j.1365-2621.1986.tb10878.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Some interpretations of colour changes in young red wines during their conservationJournal of the Science of Food and Agriculture, 1983
- Simple rapid and sensitive method for the simultaneous quantitation of ethanol and acetaldehyde in biological materials using head-space gas chromatographyJournal of Chromatography A, 1980
- Wine Flavor and Phenolic SubstancesPublished by American Chemical Society (ACS) ,1976
- The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine AgingAmerican Journal of Enology and Viticulture, 1974
- Role of Acetaldehyde in Red WinesIndustrial & Engineering Chemistry, 1941