Study of wines by thin-layer chromatography
DOI:
https://doi.org/10.1590/S1678-3921.pab1972.v7.17339Abstract
Brazilian and Portuguese wines, named "green" and mature ones, showed similar fixed organic acids as characterized by thin-layer chromatography using butanol-water-formic acid (20:202:17) as solvent, and green bromocresol as indicator on Silica Gel G (Merck). Malolactic fermentation effects was observed in most wines, except in one "green" white Portuguese wine, probably because of excess SO2 which inhibits malolactic fermentation.Downloads
How to Cite
Souza, A. H. de. (2014). Study of wines by thin-layer chromatography. Pesquisa Agropecuaria Brasileira, 7(6), 27–31. https://doi.org/10.1590/S1678-3921.pab1972.v7.17339
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