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A rapid and quantitative HPLC method for determination of diethylene glycol
(South African Society for Enology and Viticulture, 1986)
A method was developed for determining diethylene glycol (DEG) by HPLC. Good separation was achieved by analysis of standard mixtures containing normal wine components and DEG. Addition of DEG to wine samples proved that ...
Histamine and tyramine content of South African wine
(South African Society for Enology and Viticulture, 1985)
The histamine content of 184 wines and tyramine content of 156 wines, produced in South Africa was measured. The histamine and tyramine content of the wine was found to be similar to those of wines produced in other ...
Chenin blanc wine volatiles and the intensity of a guava-like flavour
(South African Society for Enology and Viticulture, 1982)
A guava-like flavour occurring in some South African Chenin blanc and Colombard dry white wines was investigated. Headspace volatiles of some of these wines, as well as those of fresh guava fruits, were analysed by means ...