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  • 1965-1969  (4)
  • 1
    Electronic Resource
    Electronic Resource
    Reduction of Loss of Moisture by the Cuticle Wax Components of Grapes (1965)
    [s.l.] : Nature Publishing Group
    Nature 207 (1965), S. 1002-1003 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] It was shown2 that the grape cuticle wax is composed of a low melting 'soft wax' (30 per cent) consisting of long-chain alcohols, aldehydes, esters, free acids and hydrocarbons, which is readily removed by petroleum ether, and a 'hard wax' consisting mainly of oleanolic acid which is removed by ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/2071002a0
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Zur Bestimmung von Acetaldehyd (1968)
    Springer
    European food research and technology 138 (1968), S. 163-169 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zusammenfassung Auf dem Prinzip der Mikrodiffusion unter Verwendung von 3-Methyl-2-benzothiazolon-hydrazon als Reagens wird eine Methode erarbeitet, die zur raschen und genauen Bestimmung von Acetaldehyd (0,5–20μg/ml) in biologischen Flüssigkeiten einschließlich Wein geeignet ist. Eine Reihe von möglichen Störfaktoren bei der Anwendung wird überprüft.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01139520
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Bakterieller äpfelsäureabbau in deutschen spitzenweinen (1968)
    Springer
    European food research and technology 138 (1968), S. 35-39 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zusammenfassung Durch chromatographische Untersuchungen des Gehaltes an Äpfelsäure und Milchsäure in 1271 Weinen wurde die Häufigkeit des bakteriellen Säureabbaus bestimmt. In fast 80% der Rotweine war ein vollständiger Säureabbau nachweisbar, dagegen nur in 10% der untersuchten Weißweine. Die Ergebnisse der Geschmacksbeurteilung der Rotweine ließen keinen Unterschied zwischen Rotweinen mit und ohne Säureabbau erkennen. Von den Weißweinen mit Säureabbau wurde ein größerer Anteil ungünstig beurteilt als von den Weißweinen, in denen kein bakerieller Äpfeksäureabbau erfolgt war.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01461603
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    The effect of wax components on cuticular transpiration-model experiments (1967)
    Springer
    Planta 75 (1967), S. 23-27 
    Details
    ISSN: 1432-2048
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary The evaporation of water through a plastic membrane coated with plant was (30–70 μg cm2) from grape berries or fractions thereof was determined. The hydrocarbon, alcohol and aldehyde fractions caused the highest reduction of evaporation. Their effect was identical to the complete wax or to mineral paraffin wax. The main constituent of the grape cuticle wax, the triterpene oleanolic acid, had no effect on evaporation in the artificial system. Free docosanoic acid did not suppress evaporation whereas the mixture of free fatty acids (the main constituents are the C24 and C26 acids) from grape wax reduced evaporation slightly. The results from this artificial system suggest that the alcohol, hydrocarbon and aldehyde fractions are the active components of the grape cuticle which prevent water loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00380835
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    Paper (German National Licenses)
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