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A method for the determination of total sulfite in shrimp, potatoes, dried pineapple, and white wine by flow injection analysis (FIA) was collaboratively studied by 8 laboratories. In the method, the sample solution is reacted with sodium hydroxide to liberate aldehyde-bound sulfite. The sample stream is acidified to produce SO2 gas, which diffuses across a(More)
An analytical method was developed to quantify levels of acetaldehyde in wine samples. The method utilizes headspace solid-phase microextraction with on-fiber derivatization using O-(pentafluorobenzyl)hydroxylamine and quantification by gas chromatography with flame ionization detection. The technique showed good sensitivity and reproducibility in samples(More)
Phosphorus in wine may be determined directly or indirectly by atomic absorption spectrometry. The direct method uses the carbon rod atomizer as the excitation source and a phosphorus hollow cathode lamp. In the indirect determination, one measures the amount of molybdenum that will complex with phosphorus in the wine. Both nitrous oxide-acetylene and(More)
The low concentration of hydrocarbons anticipated in pollution baseline studies necessitates the development of analytical techniques sensitive at the sub-microgram per kilogram concentration level. The method of analysis developed in this laboratory involves dynamic headspace sampling for volatile hydrocarbon components of the sample, followed by(More)
Am. J. Enol. Vitic. 56:1 (2005) 46 Wine is a complex product consisting of many flavors and aromas acting synergistically on consumer senses. These characteristic flavors and aromas make each wine product unique. There are numerous grape varieties found throughout the world, each of which may produce a wine containing flavors or aromas considered to be(More)
A method for the determination of free sulfite in wine by flow injection analysis (FIA) is described. The method involves liberation of sulfur dioxide from the wine at pH 2.2, with detection by decolorization of a malachite green solution. The method was collaboratively studied, and the results indicated an average reproducibility of 12% for white wine(More)
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