Application of the spectrophotometric method to analysis of acrolein content and kinetics of decay in high wines
2001
Zbiec, A.M. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Badocha, E. | Milewski, J. | Mois, A.
Acrolein, the simplest unsaturated aldehyde, is formed during distillery process as a result of the bacterial contamination of mash. Acrolein is a kind of high wines contamination which can pass into the rectified spirit. Because of its toxicity the acrolein residue in spirit is unwanted. Presented spectrophotometric method characterized with high sensitivity was applied in the studies on kinetics of acrolein decay in high wines
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