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Flavour Science
Ernesto Franco-Luesma
Laura Cullere
Daniel Ruiz
Ana Escudero
Juan Cacho
Vicente Ferreira
其他書名
Chapter 82. Problems in the Analysis of VSCs and in the Work with “Oxygen-Free” Atmospheres
出版
Elsevier Inc. Chapters
, 2013-07-29
主題
Science / Life Sciences / General
ISBN
0128067705
9780128067703
URL
http://books.google.com.hk/books?id=81B2DAAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
Two major issues relating to the study of redox-related aroma changes suffered by wine upon aging have been addressed. The first one refers to the need for hermetic systems allowing for the accurate dosage of oxygen. The second one is related to the stability of the standard solutions required for the accurate quantification of VSCs (volatile sulfur compounds). For the first, a supposedly tight commercial container was tested and was found to be excessively permeable to oxygen. Different modifications were introduced to improve its permeability to acceptable levels. For the second, the stability of the standard VSCs solutions prepared following strict procedures and stored in different vials was also checked. A satisfactory procedure could be developed.