Chemistry Journal of Moldova

HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY FOR DETERMINATION OF AROMATIC ALDEHYDES IN WINE DISTILLATES

Author(s):

Elena Nezalzova


Field: Food chemistry
Type: Research paper
Issue: 2011 Volume 6, no.1
Pages: 81-85
Keywords:

wine distillate, age of maturation, aromatic aldehydes, high-performance liquid chromatography.


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Abstract (JPEG)

DOI:
dx.doi.org/10.19261/cjm.2011.06(1).06

Graphical Abstract:
 Quality control of alcoholic beverages, coming into the market, is a defining element in preventing the production and supplying of defective products. One of the main criteria for quality control of wine distillates is to estimate their age, and more precisely the period of maturation as the dominant factor in determining the quality of cognacs and, consequently, their market price. On the opinion of majority scientists, one of the main factors, which determines the age of wine distillates, is the content of aromatic aldehydes, mostly vanillin, and their ratio.

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