Contribucion al conocimiento de la evolucion de la materia colorante desde la uva al vino añejo

Authors

  • I. Mareca Departamento de Fermentaciones Industriales del Instituto Alonso Barba de Química, Madrid
  • A. Gonzalez Departamento de Fermentaciones Industriales del Instituto Alonso Barba de Química, Madrid

DOI:

https://doi.org/10.5073/vitis.1965.5.201-211

Abstract

Aplicamos una técnica propia de cromatografía de una dimensión, ascendente, con concentración pDevi,a de las muestras que da lugar en toda clase de vinos a dos manchas definidas, una superior o alta y otra central o media. Colorante no definido se extiende homogéneamente además como fondo de todos los cromatogramas...

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Published

2017-02-22

Issue

Vol. 5 No. 3 (1965): Vitis

Section

Article

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