dosage de l'acide salicylique dans les vins par chromatographie en phase gazeuse
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1977
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Abstract
La recherche et le dosage de l'acide salicylique, éventuellement ajouté dans des vins, peuvent être effectués par chromatographie en phase gazeuse de l'extrait par l'éther du vin acidifié.
Il est possible de doser l'acide sorbique en utilisant le même extrait.
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The search for and measurement of salicylic acid, possibly added to wines, can be carried out by chromatography during the gazeous phase of the extract by ether of the acidified wine.
It is possible to dose the sorbic acid using the same extract.
| Reference Key |
bertrand1977oenodosage
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| Authors | ;Alain Bertrand;Ch. Sarre |
| Journal | meta gene |
| Year | 1977 |
| DOI |
10.20870/oeno-one.1977.11.4.1448
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