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- W4236022796 abstract "This chapter provides a complete summary of the methods employed at present for the analyses of the various inorganic constituents of wines. The use of the flame photometer greatly simplifies the determination of potassium, sodium, and calcium. The polarograph appears to be useful in a number of cases, particularly for oxygen. The colorimetric methods for copper and iron are sufficiently accurate for routine winery analyses. The procedures for total and free sulfur dioxide are improved, both as to specificity and accuracy. Better methods for other constituents, especially for small amounts, need to be developed, but there does not appear to be any real lack of available procedures. Data on the source and fate of inorganic constituents have not been conducted systematically, though recent work on the effect of cellar operations is in the right direction. To be able to control the level of any constituent in the final product, it is desirable to know what may be the range in composition of the fruit of different varieties from various localities during ripening. The obvious relationship of iron to the oxidation-reduction system has been investigated. Iron content has been studied apart from the effect of copper, phosphate, or other components. Some of the compounds included in this chapter are not strictly inorganic—that is, mercaptans, organic iron, and carbonate esters have been included." @default.
- W4236022796 created "2022-05-12" @default.
- W4236022796 creator A5024738028 @default.
- W4236022796 date "1958-01-01" @default.
- W4236022796 modified "2023-10-16" @default.
- W4236022796 title "Composition of Wines. II. Inorganic Constituents" @default.
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- W4236022796 doi "https://doi.org/10.1016/s0065-2628(08)60020-8" @default.
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